Persimmon, Kale and Avocado Soup

Ingredients

• •1 avocado
• •4 Cloves garlic
• •2 cups baby kale
• •2 tablespoons olive oil
• •½ cup onions
• •1 tsp oregano
• •½ tsp pepper
• •2 persimmons
• •½ teaspoon salt
• •4 cups vegetable stock

Method

From foodista.com — read the original

1. 1Roughly chop the persimmons and keep it aside (let the skin be on)
2. 2In a nonstick sauce pan heat oil over medium flame.
3. 3Add garlic and onions and sauté for 1 minute.
4. 4Add persimmons and sauté again for 2 minutes.
5. 5Add kale.
6. 6Cook for 1 minute or till the point kale starts getting soft.
7. 7Add vegetable stock, mix, cover.
8. 8Boil for 3-4 minutes.
9. 9Turn off the flame and let it cool for a while.
10. 10When cooled blend it smooth in a blender.
11. 11Pour the soup again in the sauce pan and turn on the flame.
12. 12As soon as the soup starts to boil add salt, crushed pepper and oregano.
13. 13Mix well.
14. 14Cover.
15. 15Cook for 2 minutes.
16. 16Turn off the flame.
17. 17In a bowl roughly mash the avocado with hands.
18. 18Just before serving add the mashed avocado.
19. 19Mix again.
20. 20Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.