Mango, Persimmon Smoothie with Cranberries
Mango, Persimmon Smoothie with Cranberries might be just the breakfast you are searching for. This gluten
Persimmons kale avocado soup
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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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