Ingredients

The following ingredients have 5 Servings
  • 2 whole persimmons
  • 1 tbsp olive oil
  • 1 1/2 tsp crushed garlic
  • 1/2 cup chopped onion
  • 2 cups baby kale
  • 4 cups vegetable stock
  • 1/4 tsp salt or as per taste
  • 1/2 tsp crushed black pepper
  • 1 tsp dried oregano
  • 1 whole avocado ((peeled and deseeded))

Instruction

  • Roughly chop the persimmons and keep it aside (let the skin be on)
  • In a nonstick sauce pan heat oil over medium flame.
  • Add garlic and onions and saute for 1 minute.
  • Add persimmons and saute again for 2 minutes.
  • Add kale and cook for 1 minute or till the point kale starts getting soft.
  • Add vegetable stock, mix, cover and boil for 3-4 minutes. Turn off the flame and let it cool for a while. Then blend it smooth in a blender or with immersion blender.
  • Heat the soup again in the same pan. Season it with salt, pepper and oregano. Mix well. let it cook for 2-3 minutes on medium flame. Turn off the flame.
  • In the meantime, mash avocado in a mixing bowl.
  • Just before serving the hot soup mix in mashed avocado. Stir and garnish with more sliced persimmons if desired. Pair it with salty crackers.