This Persimmons Kale Avocado Soup is creamy, thick and rich in taste. It’s vegan, gluten free and paleo so it fits into most diet requirements. It’s low in calories and healthy with satisfying flavors.
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. 🙂
Ingredients for Persimmons kale Avocado Soup
Persimmons
Olive oil
Garlic
Onions
Baby Kale
Vegetable stock
Salt
Black pepper
Avocado
How to make Persimmons Kale Avocado Soup
- Firstly, I chopped persimmons and kept it aside.
- Secondly, I heated oil in a pan and sauteed garlic and onions.
- Then, I sauteed persimmons until it was soft and tossed in kale.
- Next, I poured in vegetable stock along with the seasonings.
- Afterwards, I blended it smooth and added mashed avocados just before serving.
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.
YAY! Another healthy and savory soup recipe added to my list of healthy diet.
FAQs
- Pair it with salty crackers
- This soup tastes best when served immediately.
- Do not cook avocado. Simply mash and mix. It will make this soup creamy and flavorful.
- If you plan to store the leftovers then microwave it enough to only bring it in room temperature so that avocado does not lose its flavor.
My other avocado recipes are:
Farro Black Beans Mexican Bowl
Kidney Beans Salad with Cheesy Avocado Dressing
My other Persimmon recipes are:
Immune Boosting Persimmon Ginger Smoothie
Persimmon Carrot Hemp Smoothie
My other popular SOUP recipes are:
Instant Pot Pasta Fagioli Soup
Lentil Cilantro Soup
Fire Roasted Jalapeno Pear Spinach Soup
Instant Pot Vegan Potato Corn Chowder
If you get chance to cook this recipe then please leave your feedback in the comments below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there.
Persimmons kale Avocado Soup
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Oh wow! HOw unique this soup sounds! I never thought to add persimmons to a soup, but this sounds like a great seasonal dish!
Thank you Patricia 🙂
Love persimmons ~ What a great combo for soup!
I’m going through an avocado phase right now – so I’ll be making this someday soon! Thanks for sharing.
I love the flavor combinations in this soup! Great recipe!
What a unique soup! It sounds delicious! We love avocados! Pinning!
Just made this soup tonight and it turned out great! Used organic beef broth instead of veggie stock. Also, if I were to make it again, I may try pureeing the sauteed ingredients (onion, garlic, persimmon, kale) directly instead of adding the broth, waiting for it to cool, etc. Just a way to cut down on the time I guess!
Thanks for the interesting recipe idea!
I am very happy Claudia that you liked this soup.
This is embarrassing to admit, but I had never in my life eaten a persimmon until this year. What a shame because they are DELICIOUS! I’m obsessed. 🙂 So, when I saw this recipe, I knew I had to try it. So glad I did because it’s fantastic. The combination of flavors works so incredibly well. I will be making this over and over again!
Thank you Rebecca for trying this soup and appreciating it. I am so happy it worked out for you.
Wow this soup looks so good and it is so interesting!! Persimmons and avocado in a soup? I have never even thought of something like this! So excited to try it.