Zucchini Ginger Bisque Soup (Paleo, AIP, Keto, Low FODMAP)

soup in bowl with ginger in the background

Zucchini Ginger Bisque Soup (Paleo, AIP, Keto, Low FODMAP)

Zucchini Ginger Bisque Soup is a one-pot recipe with just 5 ingredients! Paleo, AIP, Keto, Low FODMAP, Whole30, Gluten-free, Vegan, Low Lectin and more. Stove top recipe (with Instant Pot option).

Course DInner, Soup

Cuisine American, Asian, French

Keyword aip, bisque, ginger, instant pot, keto, low carb, low lectin, low-FODMAP, paleo, soup, stove top, whole30, zucchini

Prep Time 10

Cook Time 25

Total Time 1 5

Servings servings

Calories 105kcal

Author Megan

Cost $8

Equipment

low pot or deep sauté pan
blender

Ingredients

2 pounds zucchini , peeled for VAD (and for low lectin, also de-seeded)
2 cups Meat Stock or Bone Broth (I prefer flavorful homemade, but it's okay to use store bought if you know it fits your diet ingredients-wise.) Vegetarian broth for Vegan.
3 Tablespoons fresh ginger freshly grated
2 Tablespoons avocado oil (or preferred fat)
1 teaspoon sea salt or Potassium Lite Salt

Instructions

Heat, over medium heat, medium-large saucepan or soup pot, preferably one not too deep, so you can sauté in it easily. Add avocado oil, zucchini and sea salt, and sauté 15 minutes.
Add broth. Bring to a simmer, then lower heat and cover. Simmer 10 minutes. Remove lid, stir in ginger and remove pot from hot surface (if stove is electric or retains heat). Cool soup to warm.
Transfer soup to blender, or use stick blender. Decide if you want to keep the soup a little chunky or have it be completely smooth: Accordingly, 3 options: purée all soup completely smooth, or all soup mostly smooth but a little chunky (my personal favorite), or purée most of the soup, but retain some in the pot that doesn't get puréed at all.
To make soup smooth but also a little chunky in blender (my favorite): Place all soup in blender. Pulse just briefly so you have a thick chunky purée. Pour half of this back into pot. Purée the remainder completely smooth.
Return all purée to pot. Heat to piping hot. Taste to see if it needs any adjusting (stir in 1/4 teaspoon more salt if needed). Serve!

Notes

Instant Pot version (ridiculously easy)

This version includes chicken! You can add it into the soup, or set it aside for another use. Win-win.

Ingredients

4 chicken thighs, boneless skinless
3 cups water
2 lbs zucchini, peeled
3 Tablespoons freshly grated ginger root
1 Tablespoon + 1 teaspoon sea salt

Instructions

Into insert pot, place: Water, chicken and salt. Lay whole peeled zucchini on top of all.
Close lid. Press "Manual" button. Adjust time to 15 minutes. When timer goes off, allow pressure to release naturally or do a QPR if you're in a hurry.
Remove insert from IP base to expedite cooling. Use tongs to remove chicken to a cutting board. Measure out 2 cups broth. Set the rest aside (put into a mason jar or similar, and refrigerate or freeze. You now have about 3 scant cups of rich delicious Meat Stock for another use.)
When cool enough to blend, place into blender: all the zucchini, ginger and 1 cup broth. Pulse just briefly so you have a thick chunky purée. Pour half of this back into IP insert. Place insert back into IP base, and press "Warm" button to begin reheating.
Pour remaining 1 cup broth into blender with remaining purée. Blend again until smooth, about 20 seconds. Add this to IP insert.
If you want to add meat to the soup, chop chicken that was set aside from making stock, and add it to the pot.
If you don't plan to eat for a while, just allow soup to get hot gradually on the current "Warm" setting. If you need to serve right away, press "Cancel" button. Then press "Saute" button. Heat, stirring occasionally, for 5 to 10 minutes, until hot. But keep a close high on it because this button creates a really hot bottom heat, and you don't want to boil the soup. Press the "Cancel" button as soon as the soup's steamy and hot enough to serve.
- If it starts to simmer, just move the insert out of the base while it cools off a bit. Use the "Warm" button again if you need to keep the soup hot after initially serving it.

Nutrition