I have collaborated with Chef Amanda Ramirez of Made to Nourish on several recipes. Her philosophies reflect my own and meet my and my family’s nutritional needs. Her recipes are tailored for food allergies, food sensitivities, and special diets such as low FODMAP, SCD (Specific Carbohydrate), and SIBO-friendly. 

Directions

1. Preheat large pan on medium-high heat. Chop zucchini into large cubes.

2. Brown​ half of the chopped zucchini in a large sauté pan or pot with coconut oil and salt and pepper. Do this in two batches to make sure all of the zucchini browns evenly.

3. Add cumin toward the end of the sauté.

4. Add remaining zucchini to pan. ​Cover​ and turn down heat to low. After 5 minutes, add in 1 tablespoon of water or broth. Cover again and cook until zucchini is soft, approximately 20 minutes. Set a timer for the zucchini so it doesn’t burn or dry out. 

5. While the zucchini is softening, prepare Leek Créma. 

6. When the zucchini timer goes off, turn off stove and let the pan sit, covered. 

7. In a Vitamix or other blender, make the soup by blending the 1⁄2 cup / 120 ml water, pinch of red pepper flakes (to taste), chopped cilantro, and a few pinches of salt with the prepared zucchini.

8. Serve warm with a big dollop of the créma. Optional: Garnish with pumpkin seeds. 

Tips

**The browning part is absolutely key to caramelize the zucchini and ensure it flavors in a unique way; it tastes very different if not browned.

**If you tolerate garlic, add a few dashes of berbere spice to flavor the soup.

Recipe by Chef Amanda Ramirez