Persimmons Kale Avocado Soup

Persimmons fruit and Kale green leaves simmered together in a vegetable stock with a hint of garlic and creamed with avocado. Mmm! The delicious aroma still lingers around my nose. I think I want to make another batch of Persimmons Kale Avocado Soup so that I can indulge in this warm aromatic soup in this cold rainy Seattle winter. 🙂

Since the transition of fall to winters has started I wanted to take advantage of seasonal produce of both the seasons. I love the flavor and pudding texture of Persimmons and I wanted to experiment this wonderful rare fruit in a cooked form. At the same time I wanted to fill myself with healthy green soup because as said we should eat 5 servings of veggies and soup is the best option in winters. I added kale to it and mixed garlic for the wonderful aroma and some extra flavor. I had leftover vegetable stock from my previous soup recipe. I always make and preserve extra vegetable stock so that I can make soups at short notice and can avoid buying it and hence avoid a little more of the preservatives. 🙂 After blending the soup I decided not to strain it to retain fiber in the soup and also add to the thickness of the soup. I added some mild spices and it tasted satisfactory. I still felt something is missing.

I took a look in my refrigerator and saw some avocadoes sitting in one of the shelf. I was wondering what effect that avocado would have on the soup. With this dilemma I decided to move ahead with adding mashed avocadoes to the soup. The moment I took a spoonful of the soup into my mouth I felt heavenly. I took another spoonful of the soup and the taste was out of this world. Then I offered one bowl of Persimmons Kale Avocado Soup to my husband and my non soup lover husband finished the bowl of the soup and surprised me. I could not stop laughing out of excitement. 🙂 YAY! Another healthy and savory soup recipe added to my list of healthy diet.

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Persimmons Kale Avocado Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

Per Serving 154 calories

Fat 11 g

Carbs 14 g

Protein 3 g

4

Ingredients

• 2 whole Persimmons
• 1 tbsp. olive oil
• 1 ½ tsp garlic (crushed/chopped)
• ½ cup onions (chopped)
• 2 cups baby kale (chopped)
• 4 cups vegetable stock
• ¼ tsp salt
• ½ tsp crushed pepper
• 1 tsp oregano
• 1 whole avocado (skin and seed removed)

Directions:

 

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 sauté for 1 minute.
4. Add persimmons and sauté 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.

 

Note: Adjust the salt depending on the type of vegetable stock you use. For example: low sodium, no salt or just regular vegetable stock.
This recipe does not call for straining, but when serving to kids, you may strain it to lighten the consistency of the soup.