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
- Heat a sauce pot over medium-high heat. Add the olive oil onions and sauté, stirring occasionally until golden brown, about 4-5 minutes.
- Stir in the summer squash and cook for an additional 3-4 minutes. Stir in the garlic, cook until fragrant, and then pour in the chicken stock. Cover and simmer until tender, about 10-12 minutes.
- Pour in the coconut milk, simmer for an additional 5 minutes. Afterwards, pour the soup into a blender and add the lemon juice and coconut oil. Place the top on the blender and blend the mixture on high for 45 seconds until smooth and creamy. Fold in the salt and chives.
- To serve, divide between two bowls and garnish with toppings.
Calories 694 Total fat 60g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD