Persimmons kale avocado soup

14 steps · 45 min total

1. 01

   Chop persimmons

   Roughly chop the persimmons, leaving the skin on, and set them aside.
2. 02

   Heat oil

   In a nonstick saucepan, heat the olive oil over a medium flame.
3. 03

   Sauté aromatics

   Add the minced garlic and chopped onions to the hot oil. Sauté for 1 minute, until they just start to soften and become fragrant.
4. 04

   Sauté persimmons

   Add the chopped persimmons to the pan and continue to sauté for another 2 minutes.
5. 05

   Cook kale

   Stir in the baby kale and cook for 1 minute, or until the kale begins to soften and wilt.
6. 06

   Simmer soup base

   Pour in the vegetable stock, mix everything together, then cover the pan. Bring to a boil and cook for 3-4 minutes.
7. 07

   Cool the soup

   Turn off the heat and let the soup cool down for a while before blending.
8. 08

   Blend until smooth

   Once cooled, transfer the soup mixture to a blender and process until completely smooth.
9. 09

   Reheat soup

   Pour the blended soup back into the saucepan and turn the heat back on.
10. 10

    Season with spices

    As soon as the soup starts to boil, stir in the salt, crushed pepper, and oregano.
11. 11

    Simmer with spices

    Mix well, cover the pan, and let it cook for another 2 minutes to allow the flavors to meld.
12. 12

    Mash avocado

    Turn off the heat.

    In a separate bowl, use your hands to roughly mash the avocado.

13. 13

    Add avocado

    Just before serving, stir the mashed avocado into the soup and mix again.
14. 14

    Garnish and serve

    Garnish with more fresh persimmons if you like, and serve the soup warm with your favorite crackers.