Summer Squash and Chive Soup – Health Essentials from Cleveland Clinic

By: Mark Hyman, MD

This wholesome, creamy soup is just scrumptious. Full of therapeutic inventory and wholesome fat, it makes an ideal night meal or a noon snack.

Components

For the soup

¼ cup extra-virgin olive oil
½ pound onion, thinly sliced
1 pound summer season squash, minimize into medium-sized cubes
Three garlic cloves, minced
1 and ½ cups hen or vegetable inventory
eight ounces full fats coconut milk
juice of 1 lemon
1 tablespoon coconut oil
2 teaspoons sea salt
Three tablespoons minced chives

For the garnish

1 teaspoon mint leaf, julienned
pomegranate seeds

Instructions

1. Warmth a sauce pot over medium-high warmth. Add the olive oil onions and sauté, stirring sometimes till golden brown, about Four-5 minutes.
2. Stir in the summertime squash and prepare dinner for an extra Three-Four minutes. Stir within the garlic, prepare dinner till aromatic, after which pour within the hen inventory. Cowl and simmer till tender, about 10-12 minutes.
3. Pour within the coconut milk, simmer for an extra 5 minutes. Afterwards, pour the soup right into a blender and add the lemon juice and coconut oil. Place the highest on the blender and mix the combination on excessive for 45 seconds till easy and creamy. Fold within the salt and chives.
4. To serve, divide between two bowls and garnish with toppings.

Diet data

Energy 694 Whole fats 60g
Fiber 12g
Protein 12g
Sodium 298mg

From the guide, Eat Fats, Get Skinny, by Mark Hyman, MD