Reprinted from The Blood Type Diet Website (

Zucchini Bisque
Contributed by: RibbitAdded: Jul 08, 2008 at 10:13 PM


Delicious soup. Tastes like it has cream, but it's dairy-free! This is a recipe from 'The Allergy Self-Help Cookbook' by Marjorie Hurt Jones. Serves 4--ha. So says the recipe. It served 2 of us.

  • 2 Tablespoons oil or ghee
  • 1 cup chopped onions
  • 1-2 cloves garlic, minced
  • 3 cups chicken/turkey stock or vegetable broth
  • 1 large zucchini, shredded (about 3 cups)
  • 1-2 Tablespoon minced fresh basil or 1 teaspoon dried
  • 1/4-1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 1 Tablespoon fresh lemon juice
How to make it:
  1. Heat the oil in a medium saucepan over medium heat.
  2. Add onions and cook, stirring occasionally, for 5 minutes, or until soft but not brown.
  3. Add garlic and cook 1 minute.
  4. Add stock or broth, zucchini, basil, nutmeg, sea salt and pepper if using, and cook 15 minutes.
  5. Let cool 5-10 min.
  6. Ladle half into blender or food processor, and process until pureed.
  7. Pour into serving bowl.
  8. Repeat with remaining half.
  9. Adjust seasonings to taste.
  10. Stir in lemon juice and serve.