Already perfect in their raw fruit form, we don't often gravitate towards persimmon recipes per se, but this soup is a major exception. Persimmon season is just about upon us and we're ready to take full advantage - this soup is incredibly nutrient dense with the addition of maca, goji berries, cinnamon and hazelnuts.
Superfood author Julie Morris always delights us with her incredible, but accessible plant-based recipes (grab a few here!) and superfood-centric cookbooks. With Superfood Soups, Julie is winding down her Superfood book legacy, so we're excited to celebrate this last book in the series. Learn more about Julie from our cooking class earlier this year and grab this recipe for all the fall feels...
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.
Pro tip: If you’re using Hachiya persimmons, they should be extremely soft (and feel like a water balloon), otherwise they will taste too puckery. On the other hand, Fuyu persimmons should be hard and crisp. [olists num=1]
For more of Julie's recipes, check out her bestselling cookbooks: Superfood Cuisine, Superfood Kitchen, Superfood Juices, Superfood Snacks and her most recent, Superfood Soups.
The post Julie Morris’ Persimmon Soup Is Everything We Need For Fall appeared first on The Chalkboard.
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