Persimmons Kale Avocado Soup Recipe

Name: Persimmons Kale Avocado Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole persimmons; 1 tablespoon olive oil; 1 1/2 teaspoons garlic crushed/chopped; 1/2 cup onions chopped; 2 cups baby kale chopped; 4 cups vegetable stock; 1/4 teaspoon salt; 1/2 teaspoon pepper crushed; 1 teaspoon oregano; 1 whole avocado skin and seed removed

Servings: persons

2 whole persimmons
1 tablespoon olive oil
1 1/2 teaspoons garlic crushed/chopped
1/2 cup onions chopped
2 cups baby kale chopped
4 cups vegetable stock
1/4 teaspoon salt
1/2 teaspoon pepper crushed
1 teaspoon oregano
1 whole avocado skin and seed removed

1
Roughly chop the persimmons and keep it aside (let the skin be on)
2
In a nonstick sauce pan heat oil over medium flame.
3
Add garlic and onions and saute for 1 minute.
4
Add persimmons and saute again for 2 minutes.
5
Add kale and cook for 1 minute or till the point kale starts getting soft.
6
Add vegetable stock, mix, cover and boil for 3-4 minutes.
7
Turn off the flame and let it cool for a while.
8
When cooled blend it smooth in a blender.
9
Pour the soup again in the sauce pan and turn on the flame.
10
As soon as the soup starts to boil add salt, crushed pepper and oregano.
11
Mix well and cover and cook for 2 minutes.
12
Turn off the flame. In a bowl roughly mash the avocado with hands.
13
Just before serving add the mashed avocado and mix again.
14
Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole persimmons, 1 tablespoon olive oil, 1 1/2 teaspoons garlic crushed/chopped, 1/2 cup onions chopped, and more.

Yes, Persimmons Kale Avocado Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persimmons Kale Avocado Soup

How did you like this recipe?

Frequently Asked Questions