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
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 saut for 1 minute.
- Add persimmons and saut 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.
- When cooled blend it smooth in a blender.
- Pour the soup again in the sauce pan and turn on the flame.1
- As soon as the soup starts to boil add salt, crushed pepper and oregano.1
- Mix well and cover and cook for 2 minutes.1
- Turn off the flame. In a bowl roughly mash the avocado with hands.1
- Just before serving add the mashed avocado and mix again.1
- Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.
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