Persimmons are some of the most cheerful fruits on the planet and always remind me of early fall, when they hang off the bare trees like jolly orange ornaments. They also do a wonderful job of lending creamy sweetness to a soup like this one.
- 2 tbsp. coconut oil
- 1/2 red onion, finely chopped
- 2 lb. parsnips, peeled and cut into 1/2-inch dice
- 1 1/2 lb. very soft Hachiya persimmons, trimmed and chopped
- 2 tbsp. dried goji berries
- 2 tsp. maca powder
- 6 c. vegetable broth (store bought)
- 2 c. (unsweetened) vanilla almond milk
- sea salt and ground black pepper
- 1 Fuyu persimmon, shaved into paper-thin slices, for garnish (optional)
- 1 c. fresh pomegranate seeds
- 1/2 c. roasted hazelnuts, chopped
- Warm the oil in a heavy-bottomed pot over medium heat.
- Add the onion and parsnips and saute for 6-7 minutes, or until the parsnips begin to turn golden.
- Add the Hachiya persimmons, goji berries, maca powder, cinnamon stick, and broth.
- Raise the heat to high, and bring the mixture to a boil; then reduce the heat to medium-low, cover, and cook for 20 minutes.
- Remove the mixture from the heat and stir in the almond milk and a little ground black pepper. Discard the cinnamon stick.
- Working in batches, purée the soup in a blender.
- Return the soup to the pot over low heat to keep it warm. If the soup is too thick, add a little water. Taste for salt and adjust as desired.
- To Roast Hazelnuts: Place the hazelnuts in a small sauté pan over medium heat for 5-10 minutes, stirring frequently to keep them from burning.
- The hazelnuts will be ready when they are slightly browned and fragrant.
- Let them cool, and then chop them into small bits.
- Alternatively, if you happen to have a fire going, place the hazelnuts in a fire-safe pan and hold it over the flames for 2-4 minutes, shaking the pan to avoid burning.
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.