Antipasti

Persimmons kale avocado soup

Name: Persimmons kale avocado soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 avocado; 4 Cloves garlic; 2 cups baby kale; 2 tablespoons olive oil; 0.5 cup onions; 1 tsp oregano; 0.5 tsp pepper; 2 persimmons; 0.5 teaspoon salt; 4 cups vegetable stock

dessertsnackVeganVegetarianDairy-FreeKetoPaleoNut-FreeShellfish-Free

Ingredients

avocado1
garlic4 Cloves
baby kale2 cups
olive oil2 tablespoons
onions0.5 cup
oregano1 tsp
pepper0.5 tsp
persimmons2
salt0.5 teaspoon
vegetable stock4 cups

Instructions

1
Roughly chop the persimmons and keep it aside (let the skin be on) In a nonstick sauce pan heat oil over medium flame.
2
Add garlic and onions and saut for 1 minute.
3
Add persimmons and saut again for 2 minutes.
4
Add kale and cook for 1 minute or till the point kale starts getting soft.
5
Add vegetable stock, mix, cover and boil for 3-4 minutes.
6
Turn off the flame and let it cool for a while.
7
When cooled blend it smooth in a blender.
8
Pour the soup again in the sauce pan and turn on the flame.1 As soon as the soup starts to boil add salt, crushed pepper and oregano.1 Mix well and cover and cook for 2 minutes.1 Turn off the flame.
9
In a bowl roughly mash the avocado with hands.1 Just before serving add the mashed avocado and mix again.1 Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.