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Persimmon-Sweet Potato Soup

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This delicious, savory soup will really warm you up on a cold day!  Turmeric and ginger are potent anti-inflammatories and add a ton of flavor.  Add the almonds to increase the protein content.

Serves 6

Ingredients
1 TBS olive oil
2/3 cup diced carrots
2/3 cup diced celery
2/3 cup diced onion
1 large sweet potato, diced
6 persimmons
5 cups vegetable stock
½ tsp turmeric
1 ¼ tsp ground ginger
Salt and pepper, to taste
Fresh Italian parsley, chopped
Almond chopped or slivered, optional

Preparation

  • In a large stockpot, heal oil over medium heat. Add carrots, celery, and onions, and cook until vegetables are soft.
  • Cut persimmons in half horizontally and scoop out pulp.
  • Add sweet potatoes and persimmons to pot and cook 5 more minutes.
  • Pour in stock and stir in turmeric and ginger.  Bring to a boil, then reduce to simmer. Cover and let cook for ~30minutes, until sweet potatoes are completely soft.
  • Working in batches, puree soup in a blender and return to pot.  Season with salt and pepper to desired taste.  If soup is too thick add additional stock to thin.  Cook for an additional 15 minutes.
  • Serve hot and garnish with parsley and almonds.

 

Nutrition Facts
Cals       150
Fat           2.5 gm
Carbs        30 gm
Fiber         4 gm
Sodium      370 mg
Protein       2 gm

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