4 Serves
30 Mins
Roughly chop the fresh persimmons, leaving the skin on, and set them aside.
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Vitamin K
140 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
110 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
419 mg / 4,700 mgSodium
1312 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the cooking oil in a non-stick saucepan over medium heat. Add the garlic and onion, sautéing for 1 minute until fragrant.
Add the chopped persimmons to the pan and sauté for another 2 minutes.
Incorporate the kale into the pan and cook for 1 minute or until it begins to soften.
Pour in the vegetable stock, cover the pan, and bring to a boil for 3 to 4 minutes. Remove from heat and allow the mixture to cool slightly.
Transfer the mixture to a blender and process until completely smooth.
Return the blended soup to the saucepan and bring it back to a boil. Stir in the salt, black pepper, and oregano, then cover and simmer for 2 minutes.
In a separate bowl, mash the avocado by hand. Stir the mashed avocado into the soup just before serving.
Garnish with additional fresh persimmons if desired and serve warm with crackers.
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