Persimmons kale avocado soup
Ready in : 45 mins
Persimmons kale avocado soup is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. This hor d'oeuvre has 286 calories, 3g of protein, and 15g of fat per serving. For $1.87 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up persimmons, onions, baby kale, and a few other things to make it today. 1 person found this recipe to be tasty and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 74%.
Ingredients
avocado
1
garlic
4 Cloves
baby kale
2 cups
olive oil
2 tablespoons
onions
0.5 cup
oregano
1 tsp
pepper
0.5 tsp
persimmons
2
salt
0.5 teaspoon
vegetable stock
4 cups
Cooking in Steps
-
1Roughly chop the persimmons and keep it aside (let the skin be on)
persimmon
-
2In a nonstick sauce pan heat oil over medium flame.
cooking oil
sauce pan -
3Add garlic and onions and saut for 1 minute.
garlic
onion
-
4Add persimmons and saut again for 2 minutes.
persimmon
-
5Add kale and cook for 1 minute or till the point kale starts getting soft.
kale
-
6Add vegetable stock, mix, cover and boil for 3-4 minutes.
vegetable stock
-
7Turn off the flame and let it cool for a while.
-
8When cooled blend it smooth in a blender.
blender -
9Pour the soup again in the sauce pan and turn on the flame.1
sauce pan -
10As soon as the soup starts to boil add salt, crushed pepper and oregano.1
oregano
pepper
salt
-
11Mix well and cover and cook for 2 minutes.1
-
12Turn off the flame. In a bowl roughly mash the avocado with hands.1
avocado
bowl -
13Just before serving add the mashed avocado and mix again.1
avocado
-
14Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.
persimmon
crackers
