- 1 tbsp. olive oil or grass-fed butter
- 1 large white onion, peeled and diced
- 3-4 yellow summer squash, chopped
- 1 tsp. sea salt
- 4 cups chicken stock, vegetable stock or water
- Freshly ground black pepper
Saute onion in olive oil on medium heat 3-5 minutes. Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to simmer for 8-10 minutes. With a slotted spoon, remove vegetables from liquid and puree in a food processor. Add back to the soup and adjust seasoning to taste. Garnish with a teaspoon of mint puree. See recipe below.
Mint Puree
- 1/2 cup mint leaves
- 1/4 cup parsley
- 2-3 tbsp. water
- 1/4 cup extra virgin olive oil
- Sea Salt
Put mint, parsley and water into a food processor or blender and puree. Add olive oil and a pinch or two of sea salt and continue pureeing until smooth.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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