Persimmons kale Avocado Soup

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.

Course Soup

Cuisine American

Keyword avocado soup, avocado soup hot, avocado soup recipe, Kale soup, kale soup recipe, persimmons soup, vegan avocado soup

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 154kcal

Author Gunjan

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

This recipe does not call for straining, but when serving to kids, you may strain it to lighten the consistency of the soup.

Nutrition