Persimmons kale avocado soup

Name: Persimmons kale avocado soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole avocado (skin and seed removed); 4 Cloves garlic, chopped; 2 cups baby kale (chopped); 2 tablespoons Olive oil; ½ cup onions (chopped); 1 tsp oregano; ½ tsp crushed pepper; 2 whole persimmons (skin seeds removed); 1/2 teaspoon Salt; 4 cups vegetable stock

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

279 kcal

Calories

2 g

Protein

15 g

Fat

39 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.30 · ~€1.10/serving

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Instructions

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 saut for 1 minute.
4
Add persimmons and saut 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.1
10
As soon as the soup starts to boil add salt, crushed pepper and oregano.1
11
Mix well and cover and cook for 2 minutes.1
12
Turn off the flame. In a bowl roughly mash the avocado with hands.1
13
Just before serving add the mashed avocado and mix again.1
14
Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.