Description
Persimmon Habanero Soup is a delightful blend of sweet and spicy flavors, perfect for warming chilly evenings. This vibrant soup combines the rich taste of ripe persimmons with the fiery kick of habanero peppers, creating a creamy bowl of comfort that?s both unique and satisfying. Ideal for impressing guests or enjoying on a cozy night in, this dish is sure to become a favorite in your recipe collection.
Ingredients
Scale
- 2 ripe persimmons (about 1 cup, chopped)
- 2 fresh habanero peppers (adjust to taste)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp olive oil
Instructions
- Wash, peel, and chop persimmons; finely mince garlic and onion.
- In a large pot over medium heat, add olive oil. Once hot, add onion and garlic, saut?ing until translucent (about 5 minutes).
- Chop habaneros (remove seeds for less heat) and stir into the pot for about 2 minutes.
- Add persimmons and vegetable broth; bring to a gentle simmer for about 10 minutes until tender.
- Use an immersion blender to blend until smooth; adjust texture by pulsing for chunkiness.
- Stir in coconut milk, warming through gently for another 5 minutes. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg