By: Mark Hyman, MD
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This healthy, creamy soup is simply delicious. Filled with healing stock and healthy fats, it makes a perfect evening meal or a midday snack.
For the soup
¼ cup extra-virgin olive oil
½ pound onion, thinly sliced
1 pound summer squash, cut into medium-sized cubes
3 garlic cloves, minced
1 and ½ cups chicken or vegetable stock
8 ounces full fat coconut milk
juice of 1 lemon
1 tablespoon coconut oil
2 teaspoons sea salt
3 tablespoons minced chives
For the garnish
1 teaspoon mint leaf, julienned
pomegranate seeds
Calories 694 Total fat 60g
Fiber 12g
Protein 12g
Sodium 298mg
From the book, Eat Fat, Get Thin, by Mark Hyman, MD
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