You might not think of Sweet Potatoes and Persimmons when you think of whipping together a really easy, wholesome soup…
They really do work amazing together. Both Sweet Potatoes and Persimmons are rich in Vitamin A – while too much Vitamin A isn’t the best idea, a simple bowl of soup isn’t going to do too much damage.
This soup is incredibly easy to whip together in your Instant Pot ~ in less than 30 minutes, you can have this soup ready and on the table. It is wholesome and rich, but has a nice fruity flavor from the Persimmons.
Persimmon Sweet Potato Soup
A wholesome and savory soup that combines turmeric and ginger with the fruity taste of persimmons and filling sweet potatoes made in less than 30 minutes in your Instant Pot.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 1 Tbsp olive oil
- 2/3 C. diced carrots
- 2/3 C. diced celery
- 2/3 C. diced onion
- 2 large sweet potatoes peeled and diced
- 4 persimmons
- 5 cups vegetable broth
- 1/2 tsp turmeric
- 1 tsp ground ginger or 2 drops of Ginger Vitality Essential Oil - we use Young Living
- salt and pepper - to taste
- Optional: slivered almonds and fresh parsley for garnish
Instructions
- In your Instant Pot, push Saute and add the butter, carrots, celery and onion and cook for 2-3 minutes.
- Cut the persimmons in half horizontally, scoop out the pulp.
- Add the persimmons, sweet potatoes, and vegetable stock to the instant pot and close the lid. Turn the valve closed, and set the timer for manual (high) for 6 minutes. Allow the pressure to release naturally for 10 minutes once done, then release the rest naturally.
- Use your immersion blender to puree then return to the Instant Pot and stir i salt and pepper - to taste. If you are using a regular blender, puree in batches and return to the pot.
- Season with salt and pepper, to taste, and add turmeric and ginger. Stir will, and ladle into bowls - garnish with parsley or sliced almonds.
Notes
Adapted from Healthy 4 Life Nutrition
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