This Forbidden Black Rice Persimmons Soup is nicely flavored with sweet and salty taste along with being chewy and satisfying. Its a perfect winter dinner with health and taste in one bowl.
Its super cozy to slurp on your warm soup when its snowing outside. This persimmons soup has become my best friend this season. It has the perfect texture and well balanced flavors.
I love persimmons as a fruit. Its juicy, soft, tender and so sweet. Absolutely like a dessert.
Persimmons are a good source of Vitamin C and have valuable B-complex vitamins, are high in dietary fiber and minerals. This fruit originates from East Asia and is specific to China.
About black rice
Black rice is one of my favorite carbohydrates because it is extremely high in antioxidants and fiber. It is one of the nutritious carb indulgent and tastes delicious when cooked properly. I used gluten free Forbidden Black Rice for this soup recipe but there are many varieties of back rice available in any Asian store.
With Persimmons and Black Rice combined together into a soup and seasoned with simple herbs this Forbidden Black Rice Persimmons Soup turned out to be insanely delicious and my favorite winter meal.
Therefore, after many trials and testing I am ready to share this persimmon soup recipe with you.
Ingredients for vegan persimmons soup
All the deliciousness in just one bowl ready in only 20 minutes is so perfect for cold nights.
Now, lets get into details of the ingredients a bit.
black rice – glutenous black rice does not work here as it will make this soup starchy. So just get hold of forbidden black rice regular.
vegetable broth – I personally like low sodium one for my recipes but any works.
cardamom – you wont even taste it but will balance out the heat in this oil free persimmon soup.
sriracha powder – it looks like red chili powder but more spicy and adds the nice flavor to this recipe.
For detailed measurement of ingredients. please scroll down to the printable recipe card.
How to make Forbidden Black Rice Persimmons Soup
Firstly, in a saucepan, I combined water and black rice and cooked it until all the liquid was absorbed. Then, I fluffed it and kept it aside.
Secondly, in another saucepan, i cooked chopped persimmons in vegetable broth.
Next, I seasoned it with cardamom, ginger, cumin, oregano and sriracha powder.
Thereafter, I blended the soup and poured it back in the same saucepan.
Lastly, i boiled it again and stirred in cooked black rice.
I served it immediately.
I loved this soup with my family snuggling together under the blanket on our warm couch and watching our favorite show and Yashvi dancing all around us.
It was the best weekend night and Monday Blues didn’t even hit us because we were so absorbed relishing this new soup and watching Yashvi happily playing and the beautiful show on the TV.
We all went to bed satisfied and with smiling faces. The taste of this soup still lingered in my mouth and could not wait to share this recipe with you all.
This soup tastes best when served immediately. However, the leftovers can be refrigerated to be used for lunch the next day.
You may cook black rice and refrigerate for about 2 weeks. You may cook the soup separately and refrigerate overnight. When ready, heat up the soup really well and stir in black rice. Serve it warm.
Yes! This soup is oil free and packed with fiber and antioxidant. Therefore, this can enjoyed everyday.
My other soup recipe that you may like:
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Forbidden Black Rice Persimmons Soup
- In a saucepan combine water and black rice and cook on high until water starts to be absorbed. Simmer the flame and cook covered for few minutes until water is completely absorbed. Keep it aside.
- In the meanwhile, in another saucepan combine vegetable broth and persimmons. Cook covered until persimmons are soft.
- Add all the seasonings to it and cook for 30 seconds. Turn off the flame and let it cool.
- Blend it smooth and pour the soup back in the saucepan.
- Stir in the cooked black rice and salt and it serve warm.