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Zucchini Ginger Bisque Soup is a one-pot recipe with just 5 ingredients! This Low-FODMAP savory treat is a comforting dish made with one of my favorite veggies and definitely my favorite healthy spice, fresh ginger! Nothing so satisfies as this creamy, spicy soup.
This warming bowl is Paleo, AIP, Keto, Whole30, Gluten-free, VAD, GAPS and Low FODMAP. Go healthy, right?! Such a great recipe for so many wellness diets with gentle but flavorful ingredients.
This recipe also has easy Vegan and Low Lectin notes. Zucchini Ginger Bisque Soup can be made without or with meat, perfectly flexible for your needs.
This is a stove top recipe, with an Instant Pot option.
Ingredients in Zucchini Ginger Bisque Soup
Both rich and light, only 5 ingredients go into this simply lovely alchemy:
- fresh zucchini
- meat stock or bone broth — For Vegan, it’s okay to use vegetable broth. You’ll notice this recipe doesn’t use a lot of broth. That’s because we want a thick soup.
- fresh ginger
- avocado oil — Or it’s okay to use another more flavorful fat you may prefer/enjoy, too.
- sea salt
How to make Zucchini Ginger Bisque Soup
Here’s what you do:
- Over medium heat, heat pan or pot. 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.
- Return all purée to pot. Heat to piping hot. Serve!
Stove top or Instant Pot
The main recipe below is for the stove top.
But there’s also a super easy Instant Pot version. See the Notes section of the recipe below for that version.
Zucchini Ginger Bisque Soup is great on its own, but can also be garnished a few ways:
- Add up to a pound of cooked up ground beef, ground turkey or cooked chopped chicken (like this).
- Top with chopped fresh herbs like tarragon, basil, parsley or mint. Or similarly, the greens of green onions.
- If you love fat, bisques are awesome with fat garnishing the top, and then stirred in! For your diet, try the fat that corresponds: For AIP: coconut oil, bacon fat or duck fat. For Keto: butter or sour cream. These fats do not taste oily in the soup at all; they stir in smoothly and just taste rich and delicious. About 1 tablespoon per bowl works well.
- With crumpled bacon on top.
What to serve alongside Zucchini Ginger Soup
I do love this soup all by itself. But I know most of you will want to make a meal of it, especially when you serve it for dinner.
Salad, bread and muffins are always lovely with soup.
Choose sides based on your other dietary needs, but here are a few great Low FODMAP options:
- For Gluten-free and Vegan, make Low FODMAP Bread. Serve with butter and cucumber slices.
- On AIP, Beef Muffins (recipe coming this week!).
- For Keto, Beef, Egg and Cheese Muffins (recipe coming this week!).
For non-Low FODMAP, a few more good easy choices:
- Gluten-free, Vegan Oat Bread or Rice Bread
- Easy AIP Bread or Rolls
- Keto Cheese Muffins or Sourdough Bread
For salads, enjoy:
- Fall and Winter Salad
- Marinated Asparagus (especially in spring and summer)
- Salade Niçoise (when you want a main course salad)
Leftovers and reheating
Leftovers keep in the fridge for up to 5 days.
Freeze for up to 3 months.
To reheat, defrost on the counter or overnight in the fridge. Place in saucepan, over medium-low heat, stirring occasionally, until piping hot.
Zucchini Ginger Bisque Soup (Paleo, AIP, Keto, Low FODMAP)
Equipment
- low pot or deep sauté pan
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 ¼ 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
- 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.
Dorothy says
I don’t know if zucchini can be found easily right now, but if it is, I’m going to try to make this soup soon. My “fresh” ginger gets moldy in the fridge as I don’t use it quickly enough. So more is vneeded. The option with chicken thighs in the IP seems like a quick way to have a sumptuous soup for supper. Thanks!
Megan says
Great, Dorothy! I hope you love it! My pleasure! 🙂
Naomi V Snider says
I just made this soup and am now having it for lunch, nothing but the soup. Yes, it would be good with some bread or something, but I am SOLD on this stuff – it is delicious all by itself! I did add some onion to mine because I like pretty much everything with onions, and I went super heavy on the ginger too. This soup rocks, y’all! You gotta try it! And it makes enough for this single old woman for several days. Thanks bunches for sharing this!
Megan says
So great to hear this, Naomi, and thank you for sharing all your sweet details! YAY that you love it and that it’s nourishing and satisfying you for days! 🙂 I, too, love it with heavy ginger. Cheers, and my pleasure!
Julie says
I really love pureed soups and this one delivered! It was super easy to make, so double points for that!! My taste buds aren’t used to the spiciness of the ginger, so going forward I’ll just reduce the amount a bit. To balance the spiciness, I added some full fat canned coconut milk to mine and loved the outcome. Definitely keeping this recipe! I paired it with a baked chicken thigh and an apple and my gut feels great post-meal. As a Hashimoto’s thriver, I’m happy to come across the Eat Beautiful website and have access to all the wealth of information and recipes. Thank you for this. ❤️
Megan says
Hi Julie, thank you for sharing your lovely experience with the recipe, and I’m so glad you enjoyed it. As a funny side note, I think you could be a hand model, lol; what a beautiful photo you contributed. It’s nice to see your beautiful soup! Blessings, and so happy your gut is happy and your health is well + so glad the blog is helpful in general. 🙂