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Thick Full GAPS zucchini ginger bisque in a cream ceramic bowl

Zucchini Ginger Bisque for Full GAPS

A thick Full GAPS zucchini-ginger bisque made with homemade meat stock, zucchini, homemade ghee or coconut oil, fresh ginger, and sea salt.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Before Blending 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch, Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Ginger Bisque
  • 2 pounds zucchini trimmed and cut into even half-moons; peel for a paler bisque if desired
  • 2 tablespoons homemade ghee or coconut oil for a dairy-free version
  • 1 teaspoon natural sea salt plus up to 1/4 teaspoon after blending only if needed
  • 2 cups homemade meat stock chicken or beef; not long-cooked bone broth
  • 3 tablespoons fresh ginger finely grated; use exactly 2 tablespoons for the linked Mexican beef chili base

Equipment

  • Medium-large Le Creuset or other uncoated stainless-steel saucepan with lid
  • Ninja BN801 blender with 72-ounce pitcher and lid
  • Chef's knife and stable wooden cutting board
  • Wooden spoon or stainless-steel spatula
  • Liquid and dry measuring cups and measuring spoons
  • Covered freezer-suitable glass containers

Method
 

  1. Warm a medium-large stainless-steel saucepan over medium heat. Add the ghee. When it melts, add the zucchini and sea salt. Sauté for 15 minutes, stirring as needed, until the zucchini looks glossy, the edges begin to turn translucent, and the pieces are softened without dark browning.
    Zucchini half-moons softened in a Le Creuset stainless saucepan
  2. Pour in the homemade meat stock and bring it to a gentle simmer. Lower the heat, cover, and simmer for 10 minutes, until a fork slides through the thickest zucchini piece without resistance.
  3. Stir in the freshly grated ginger. Remove the saucepan from the hot burner and let the soup cool for about 30 minutes, until warm rather than piping hot and no longer vigorously steaming.
  4. Transfer the warm soup to the Ninja BN801 72-ounce pitcher. Lock the pitcher into the base and secure the lid. Pulse first, then blend until thick and smooth with fine natural green flecks and no large pieces.
    Zucchini ginger bisque blended smooth in Ebonie's Ninja BN801
  5. Return the bisque to the saucepan. Heat over medium-low, stirring across the bottom, until steaming. Taste and add up to 1/4 teaspoon more sea salt only if needed. Serve hot.

Notes

Full GAPS: This is a Full GAPS recipe, not an Introduction Diet recipe.
Meat stock: Use homemade chicken or beef meat stock. The current GAPS protocol delays bone broth for at least the first year and longer when needed.
Dairy-free: Use coconut oil in place of the measured homemade ghee.
Chili base: When making this bisque for the separate Mexican beef chili, use exactly 2 tablespoons fresh ginger instead of 3 tablespoons. Keep every other measurement the same.
Texture: For a slightly rustic finish, return part of the briefly pulsed soup to the saucepan and blend the remainder smooth before combining.
Scaling: Numeric ingredients scale. Confirm saucepan and blender capacity before making 2x; divide the blending step into safe batches if necessary.

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