Persimmon Soup

Prep: 25 min

Ingredients:

3 small persimmon (peeled and chopped)
4 cups water
4 green onion ( minced )
1/4 dried parsley flakes
2 tablespoon olive oil or vegetable oil
1/3 cup red lentil
1/4 cup small vermicelli noodles
1 small potatoes
3 large mushroom
1 tbsp tomato paste (you may use hot Turkish salça)
1/2 teaspoon hot paprika
Salt and white pepper to taste

How to make persimmon soup soup?

Chop up all vegetables into bite sized pieces. Thoroughly wash green onions. Remove root ends and tips of onions; cut into small pieces. Fried them slightly. Add persimmons, potatoes, mushrooms and water into a medium-sized saucepan. Add parsley flakes, vermicelli noodles, lentil and paprika. Cook about 20 minutes in slow heat. You may exclude the hot paprika from the recipe if you prefer a less spicy flavor.

The persimmon is a spherical or acorn-like, smooth-skinned fruit that ranges from a light yellow-orange to a brilliant orange-red. Persimmons vary from 1 to more than 3 inches in diameter. Except for the seeds, the entire fruit is edible. It is a good source of vitamin C and vitamin A and fiber. Unripe persimmon will ripen in a few days at room temperature. Ripe persimmon can be refrigerated 2 to 3 days.

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