If you’re a fan of winter warming soup but haven’t got a soup maker, then the Ninja Foodi is a great tool to use instead of the traditional way on the hob with a pan.
By pressure cooking the vegetables in this recipe, you’re making light work when it comes to making soup. You prep your ingredients like you would do if you were cooking your vegetables on the hob, but the whole process is just so much easier and the result? A delicious soup that’s super easy to blitz.
For reference, I have the 14 in 1 Smartlid Ninja Foodi.
What you will need…
1 tbsp Olive oil
1 tsp Ground ginger
1 large onion
2 medium sweet potatoes
4 large carrots
2 tsp mild curry powder
Salt and pepper to taste
1 litre vegetable stock
1 can coconut milk
Frozen or fresh coriander
1 tbsp crème fraiche/greek yoghurt
Prepare the vegetables by dicing the onion and peeling the carrots and sweet potatoes. Cube the potatoes and chop the carrots into chunks. Put the kettle on to prepare the vegetable stock.
Set the Ninja to SAUTE and heat the oil. Then add the onions and ginger and stir for 2 minutes. Now add the potatoes and carrots, curry powder, salt and pepper and mix. Pour in the stock and stir again.
Close the lid and set the slider to PRESSURE COOK. Ensure the seal is set to SEAL and then choose 10 minutes on HI. It will take around 10 minutes to reach pressure before the timer starts to count down.
When the timer goes off, quick release (QR) the steam and wait for the command to open the lid after a few minutes. Open the lid and pour in the coconut milk and coriander. Give it a good stir and close the lid again to retain the heat.
Blitz the soup with a blender and serve up with chunky bread and crème fraiche or Greek yoghurt swirled on the top.
Be careful when blending the soup in the Ninja Foodi due to the non stick bowl. I usually pour into a saucepan and blend in there (to be on the safe side).