Blender & Soup Maker
Foodi Feasts Mealtime inspiration for the HB150
Blender & Soup Maker
Everyday meals will never be ordinary again From chunky and smooth soups to homemade sauces, delicious desserts to ice-cool smoothies, this cookbook is packed with exclusive recipes developed to help you make the most of your Ninja Foodi Blender & Soup Maker. Whether you’re looking to warm up with a hearty dinner or cool down with a refreshing drink, it’s quick and easy to chop, sauté, blend and cook your way to these delicious dishes! The hardest part is deciding what to make first.
Please note, although our recipe timings are tried and tested for great results with Foodi, you should always check food is thoroughly cooked before serving. Recipes have been developed using the HB150, cooking times may vary for other models.
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Soups Jerusalem Artichoke Soup Italian Wedding Soup with Turkey Meatballs Vegetable and Borlotti Bean Soup Carrot and Coriander Soup
Dips, Sauces & Small Plates 8 10 12 14
Drinks Mexican Hot Chocolate Lemon and Rosemary Infused Vodka Rubarb and Vanilla Cordial Summer Fruit Cordial Vitamin C Booster Pomegrante and Cranberry Juice Watermelon and Strawberry Smoothie
Next Level Beans on Toast Pasta e Fagioli Quick Pickles with Coriander and Dill Romanesco Sauce Savoury Dutch Baby with Tomatoes and Spec Chunky Sweet Pea and Avocado Dip Basil Pesto
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Desserts 34 36 38 40 42 44
Matcha Pancakes with Whipped Cream and Berries Protein Pudding 3 Ways Chocolate Fondue
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Soups 6 | Foodi Feasts
Soups
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Soups
Jerusalem Artichoke Soup PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS PROGRAM: CHOP, SAUTÉ AND SMOOTH SOUP INTERMEDIATE RECIPE TIP: To bump up the flavour, switch out the fresh garlic for smoked garlic
Ingredients
Directions
15g unsalted butter
1. Place butter, olive oil, shallot, garlic, 2 sprigs thyme, salt and pepper in the jug.
1 tablespoon olive oil 1 Echalion shallot, peeled, cut in quarters 2 garlic cloves, peeled, cut in half 3 sprigs of fresh thyme, save one sprig of leaves for garnish
2. Select CHOP. 3. Select SAUTÉ. 4. Add the artichokes, stock, salt and pepper, select SMOOTH SOUP 5. Ladle into soup bowls. Squeeze a lemon wedge into each bowl and stir through, sprinkle with cheese and drizzle with oil.
500g Jerusalem artichokes, peeled, cut into 2.5cm pieces 600ml hot chicken stock Salt and pepper to taste
Garnish 1 lemon, quartered 25g Pecorino Romano, finely grated Olive oil to drizzle
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Soups
Italian Wedding Soup with Turkey Meatballs PREP TIME: 15 MINUTES | COOK TIME: 25 MINUTES | MAKES: 4 SERVINGS PROGRAM: CHOP AND MANUAL COOK INTERMEDIATE RECIPE
Ingredients
Directions
2 tablespoons olive oil
1. Place olive oil, onion and garlic into jug.
1 small onion, peeled, cut in quarters
2. Select CHOP.
2-3 garlic cloves, peeled, cut in half
4. In the meantime, mix turkey mince, egg, dried herbs and 20g of grated cheese together to form small meatballs. Roll them into about 15 20g meatballs.
250g minced turkey breast
3. Select COOK, HIGH and allow cook for 5 minutes.
1 egg yolk
5. Add meatballs, carrots, celery and chicken stock, salt and pepper to jug.
¼ teaspoon each dried oregano, parsley, and basil
6. Select COOK, HIGH and allow to cook for 20 minutes.
45g grated Pecorino Romano cheese, divided
8. Ladle into bowls and top with cheese and parsley.
7. With 6 minutes remaining, add the pasta.
1 small carrot, peeled, cut into 1.5cm dice 1 celery stick, cut into 1.5 cm dice 750 ml good quality hot chicken stock 40g tiny stars pasta, (stelline) or pastina Salt and pepper
Garnish Fresh parsley, chopped
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Soups
Vegetable and Borlotti Bean Soup (Vegan) PREP TIME: 10 MINUTES | COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS PROGRAM: CHOP, SAUTÉ AND CHUNKY SOUP INTERMEDIATE RECIPE
Ingredients
Directions
1 tablespoon olive oil or coconut oil
1. Place olive oil, onion, garlic, leek, carrot and celery in blender jug.
1 large onion, roughly chopped
3. Select SAUTÉ.
2 large cloves of garlic, peeled and roughly chopped
4. Add rosemary, tomatoes, borlotti beans, chilli flakes and vegetable stock.
1 large leek, roughly chopped
5. Select CHUNKY SOUP. With 5-10 minutes remaining in program, add spinach and season with salt and pepper.
1 large carrot, roughly chopped 2 sticks of celery, roughly chopped
2. Select CHOP.
6. Serve with crusty bread, and optional grated parmesan.
3 sprigs of rosemary 2 400g tins of chopped tomatoes 1 400g tin of borlotti beans 700ml of hot vegetable stock A pinch of chilli flakes 200g baby spinach Optional grated parmesan for non-vegan Salt and pepper
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Soups
Carrot and Coriander Soup PREP: 6 MINUTES | COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS PROGRAM: CHOP AND SMOOTH SOUP INTERMEDIATE RECIPE
Ingredients
Directions
250g carrots, peeled and halved
1. Add the carrots, potato and onion to the blender jug.
1 potato, peeled and halved
2. Select CHOP.
1 onion, peeled and halved
3. Add all remaining ingredients and select SMOOTH SOUP. 4. Serve hot.
500ml water 250ml coconut milk 2 cubes vegetable stock 2 tablespoons fresh coriander 1 tablespoon sriracha Salt and pepper to taste
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Dips & Sauces and Small Plates 16 | Foodi Feasts
Dips, Sauces & Small Plates
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Dips, Sauces & Small Plates
Next Level Beans on Toast PREP TIME: 10 MINUTES | COOK TIME: 30-35 MINUTES | MAKES: 6 SERVINGS (950 G) PROGRAM: SAUCE AND MANUAL COOK BEGINNER RECIPE
Ingredients
Directions
1 tablespoon olive oil
1. Place olive oil, onion and garlic in jug.
1 small red onion, peeled and quartered
2. Select SAUCE.
2 garlic cloves, peeled and halved 400g passata 60-80ml water
3. Add the beans and select MANUAL, COOK, MED for an additional 10-15 minutes, until warmed through. 4. Ladle beans over toast and sprinkle with cheese, thyme and glaze (optional)
1 teaspoon Dijon mustard 1 teaspoon balsamic vinegar 1 teaspoon Worcestershire sauce 1 tablespoon light brown sugar, packed 2 heaping teaspoons smoked paprika ¼ teaspoon mild chili powder Salt and pepper 2 x 400g and rinsed Sourdough, sliced thickly and toasted 120g mature cheddar cheese, crumbled 2 sprigs of fresh thyme, stemmed Balsamic glaze (optional)
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Dips, Sauces & Small Plates
Pasta e Fagioli PREP TIME: 15 MINUTES | COOK TIME: 42 MINUTES | MAKES: 4 SERVINGS PROGRAM: MANUAL COOK INTERMEDIATE RECIPE
Ingredients
Directions
60g smoked pancetta
1. Place pancetta in jug and select COOK, HIGH and allow to cook for 10 minutes. Add onion, garlic and rosemary, pulse 3 times. Cook for a further 5 minutes.
1 small onion, peeled, cut in quarters 2-3 garlic cloves, peeled, cut in half
2. Add carrots, fennel, celery, half the beans, 500 ml hot stock and tomatoes. Select Cook, HIGH and allow to cook for 20 minutes.
1 sprig rosemary, stemmed and roughly chopped
3. Remove ½ pint of the soup and select BLEND, LOW for 15 seconds, Add pasta and remaining bean. Select COOK, HIGH and allow to cook for 10 minutes. Stir with tamper occasionally.
1 small carrot, peeled, cut into 1.5cm dice
4. Ladle into soup bowls and top with rocket.
1 celery stick, cut into 1.5 cm dice 1 small fennel bulb, cut into 1.5 cm dice 1 tin cannellini beans, drained and rinsed, split 500ml hot chicken stock 150g canned finely chopped tomatoes 38g ditalini or other small pasta like macaroni
Garnish Rocket
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Dips, Sauces & Small Plates
Quick Pickles with Coriander and Dill PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | MAKES: 1 -1 ½ PINT JAR PROGRAM: MANUAL COOK INTERMEDIATE RECIPE
Ingredients
Directions
2 tablespoons sea salt plus 1-2 teaspoon
1. Toss cucumbers with 2 tablespoons salt and place in a strainer over a bowl, weighted down by a small plate and tin cans over night. Rinse before pickling.
550g cucumber, washed and sliced 1 cm thick 3 garlic cloves, peeled and crushed 3 sprigs of fresh dill, stemmed and roughly chopped 1 teaspoon coriander seeds
2. Place the cucumbers, garlic and dill in a bowl, toss and place in 1½ sterile pint jar. 3. Place the coriander, mustard seeds, celery seeds, clove, allspice, remaining salt, peppercorns, sugar, water and vinegar in jug. 4. Select COOK, HIGH and allow to cook for 5 minutes. 5. Pour over cucumbers, cool and chill. Ready to eat when chilled.
2 teaspoon mustard seeds ½ teaspoon celery seeds 1 clove, broken ½ teaspoon allspice berries 2 teaspoons peppercorns 2-3 tablespoons caster sugar 150ml water 310ml rice wine vinegar or cider vinegar
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Dips, Sauces & Small Plates
Romanesco Sauce PREP TIME: 15 MINUTES | COOK TIME: 15-20 MINUTES | MAKES: 4 SERVINGS PROGRAM: CHOP, AND CHUNKY SOUP BEGINNER RECIPE TIP: To enjoy with pasta, cook 450g pasta according to package. Reserving 250ml pasta water, strain pasta and combine in with sauce into pasta pan stir in 30 ml olive oil and 40g grated Parmesan or Pecorino cheese. Serve with lemon wedge.
Ingredients
Directions
20ml olive oil
1. Place 20ml olive oil, garlic and chilli flakes to jug.
3 garlic cloves, peeled and halved
2. Select CHOP.
¼ teaspoon chilli flakes
3. Add romanesco, salt and pepper to jug. Select CHUNKY SOUP. Allow to cook for 20 minutes.
1 small head of romanesco, (450g) washed and broken into small florets Salt and pepper
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Dips, Sauces & Small Plates
Savoury Dutch Baby with Tomatoes and Speck PREP TIME: 15 MINUTES | COOK TIME: 18-20 MINUTES | BLEND TIME: 20 SECONDS MAKES: 4-6 SERVINGS | PROGRAM: MANUAL BLEND INTERMEDIATE RECIPE TIP: For a burst of colour and flavour, cook 5 asparagus tips in boiling water for 1 minute, then drain and set aside. Add to Dutch baby with tomatoes and onions.
Ingredients
Directions
3 large eggs
1. Heat oven 240°C. Put a large 26cm ovenproof frying pan into the oven to heat.
125ml whole milk 3 tablespoons olive oil, divided 100g plain flour ½ teaspoon sea salt ½ teaspoon Italian herb mix 5 cherry tomatoes, sliced in half ¼ small red onion, sliced thinly 5 asparagus tips 40g Speck or Parma ham
2. Place eggs, milk, 2 tablespoons olive oil, flour, salt and herbs in jug. Select MANUAL, BLEND and PULSE until combined. Let sit for 5 minutes. 3. Remove pan carefully from oven and swirl the remaining olive oil in pan. Pour the batter in and spread the tomatoes and onions evenly across. 4. Place in oven and cook 18 -20 minutes until golden and puffed up. Add the speck during the last 4 minutes of cooking. 5. Serve with grated Parmesan and rocket leaves.
To Serve Grated Parmesan Cheese 40g rocket leaves
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Dips, Sauces & Small Plates
Chunky Sweet Pea and Avocado Dip PREP TIME: 5 MINUTES | PROGRAM: MANUAL BLEND | MAKES: 6-8 SERVINGS (360 G) BEGINNER RECIPE
Ingredients
Directions
1 garlic clove, peeled and halved
1. Place garlic, onion, lime juice, water, avocado, peas and herbs, salt and pepper in jug in order listed.
¼ small red onion, cut into quarters 30ml fresh lime juice 30ml cold water
2. Select MANUAL, BLEND and PULSE 5 times. Use tamper and pulse 5 more times. 3. Adjust seasoning and top with a few coriander and mint leaves. Serve with tortilla chips
½ teaspoon green Tabasco sauce 2 avocado peeled, pitted and quartered 120g frozen peas, defrosted 5g fresh coriander, stemmed, reserve a few for garnish 5g fresh mint leaves, stemmed, reserve a few for garnish ½ teaspoon sea salt Freshly cracked pepper Serve with tortilla chips
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Dips, Sauces & Small Plates
Basil Pesto PREP TIME: 4 MINUTES | MAKES: 6 SERVINGS | BLEND TIME: 30 SECONDS PROGRAM: CHOP AND MANUAL BLEND BEGINNER RECIPE TIP: An easy recipe for home-made pesto. Great to batch cook and keep in the fridge or freezer.
Ingredients
Directions
100g fresh basil leaves
1. Add the basil, parmesan, pine nuts and garlic to the blender jug.
100g grated parmesan
2. Secure the lid and select the CHOP function.
50g pine nuts 1 garlic clove
3. Select the Manual function then BLEND and then LOW. Whilst the motor is running, slowly drizzle in the oil through the opening in the lid.
300ml light olive oil
4. Finally add the lemon juice, taste and season with salt and pepper.
Juice of 1/2 lemon
5. This pesto will keep in a sealed jar in the fridge for 5 days or can be divided into portions and frozen.
Salt and pepper
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Drinks 32 | Foodi Feasts
Drinks
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Drinks
Decadent Mexican Hot Chocolate PREP TIME: 3 MINUTES | COOK TIME: 20 MINUTES | MAKES: 4-5 SERVINGS (1.1 LITRE) PROGRAM: MANUAL COOK BEGINNER RECIPE
Ingredients
Directions
900ml whole milk
1. Pour milk, 1 teaspoon cinnamon, 60g sugar, cocoa powder, chocolate, and chili into jug.
1 ¼ teaspoons cinnamon, split 90g caster sugar, split 60g quality cocoa powder 100g quality dark chocolate 70%, chopped
2. Select MANUAL, COOK, MEDIUM and allow to cook for 20 minutes. Pulse every 5 minutes for even heating. 3. Pour into four mugs and top with whipped cream and sprinkle with remaining ½ teaspoon cinnamon and 30g sugar.
¼ teaspoon cayenne pepper Canned whipped cream
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Drinks
Lemon and Rosemary Infused Vodka PREP TIME: 5 MINUTES | COOK TIME: 10 MINUTES | MAKES: 4 SERVINGS (70CL) PROGRAM: MANUAL COOK BEGINNER RECIPE
Ingredients
Directions
70cl vodka
1. Place the vodka, rosemary and lemon zest in jug.
4 fresh rosemary sprigs, washed, leaves removed
2. Select COOK, LOW and allow to cook for 10 minutes.
Zest of 2 large lemon, be sure not to peel the white pith, it can be bitter.
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3. Pour into a jar and chill for at least 2 hours. Strain and store in airtight jar.
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Drinks
Rhubarb and Vanilla Cordial PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES | MAKES: 4 SERVINGS PROGRAM: MANUAL COOK BEGINNER RECIPE TIP: Great in cocktails or just to flavour flat or sparkling water. Add about 40–60ml to glass of ice and top with sparkling water. (40ml to each 100ml water)
Ingredients
Directions
500g washed and cut up rhubarb 2.5cm chunks
1. Place all the ingredients in order as listed into the jug. Give a stir with the tamper.
300g caster sugar
2. Select COOK, HIGH and allow to cook for 15 minutes, pulsing every 5 minutes.
15ml vanilla paste 100ml water
3. Strain into a heat proof jug, then pour into sterilised and airtight jar and chill for at least 2 hours before using.
2 tablespoons fresh lemon juice
4. Store for up to two weeks in fridge.
Pinch of sea salt
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Drinks
Summer Fruit Cordial PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES | MAKES: 6 SERVINGS 700ML PROGRAM: SAUCE BEGINNER RECIPE TIP: Great in cocktails or just to flavour flat or sparkling water. Add about 30–60ml to glass of ice and top with sparkling water. (30ml to each 100ml water)
Ingredients
Directions
500g bag of frozen summer fruits
1. Place all the ingredients into the jug. Give a stir with the tamper.
400g caster sugar 100ml water
3. Strain into a heat proof jug, then pour into sterilised and airtight jar and chill for at least 2 hours before using.
2 tablespoons fresh lemon juice
4. Store up to 2 weeks in the fridge, stirring as needed.
2. Select SAUCE.
Pinch of sea salt
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Drinks
Vitamin C Booster Pomegranate and Cranberry Juice PREP TIME: 5 MINUTES | BLEND TIME: 45 SECONDS | MAKES: 4 SERVINGS (650ML) PROGRAM: SMOOTHIE BEGINNER RECIPE TIP: Such a great way to get your antioxidants and vitamin C in the winter months when fresh cranberries are in abundance in the UK – you control the sugar
Ingredients
Directions
350g pomegranate seeds
1. Place all ingredients into jug.
250g fresh or frozen cranberries
2. Select SMOOTHIE.
2 teaspoons freshly squeezed lemon juice
3. Strain through a fine mesh sieve and serve in juice glasses.
60ml agave nectar or more if you like sweeter 500ml cold water
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Drinks
Watermelon and Strawberry Smoothie PREP TIME: 3-5 MINUTES | COOK TIME: 45 SECONDS | MAKES: 4 SERVINGS PROGRAM: SMOOTHIE BEGINNER RECIPE
Ingredients
Directions
300g frozen strawberries
1. Place all the ingredients in blender, in order.
600g watermelon chunks
2. Select SMOOTHIE
1 tablespoons lemon juice
3. Pour into 4 glasses.
2 teaspoons protein powder
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Desserts 46 | Foodi Feasts
Desserts
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Desserts
Matcha Pancakes with Whipped Cream and Berries PREP: 5 MINUTES | COOK TIME: 12-15 MINUTES | MAKES: 10-12 PANCAKES PROGRAM: MANUAL AND PULSE INTERMEDIATE RECIPE
Ingredients
Directions
350ml whole milk
1. Place pancake ingredients in order listed into jug.
3 large eggs
2. Select MANUAL and PULSE 5 times. Let rest for 5 minutes. Batter should be consistency of single cream.
175g plain flour
3. Mix berries and sugar and set aside.
2 teaspoons matcha powder
4. Heat a 24cm-25cm pan on moderate-medium heat, add oil and swirl around pan, pour off excess oil into small bowl and repeat for each crepe.
1 tablespoon sugar ½ teaspoon salt
To Cook 50ml vegetable oil for cooking
For Assembly 450g mixed or single berries of choice, strawberries, sliced
5. Using a 50-60ml ladle, pour into pan swirling around until pan is evenly covered. Cook about 30 seconds per side. Using an offset spatula to flip. Repeat until batter is used up. 6. Pour cream into blender jug and add vanilla. Select MANUAL BLEND, MEDIUM. Blend for 15-20 seconds. If thickens too much, thin out with a splash of milk. 7. Serve 2 pancakes per person with cream and macerated fruit.
3 tablespoons caster sugar 600ml double cream 15ml vanilla paste
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Desserts
Protein Pudding 3 Ways PREP TIME: 1 MINUTE | COOK TIME: 1 MINUTE | MAKES: 2 SERVINGS | PROGRAM: DESSERT BEGINNER RECIPE
Ingredients
Directions
Vanilla
1. Add all ingredients for desired flavour to the blender jug.
400ml water or milk 30g whey protein powder
2. Select DESSERT. 3. Place into bowls or jars and allow to set in the fridge for 1 hour.
2 tablespoons chia seeds 1 teaspoon vanilla extract
Chocolate 400ml water or milk 30g whey protein powder 2 tablespoons chia seeds 1 tablespoon cocoa powder
Salted Caramel 400ml water or milk 30g whey protein powder 2 tablespoons chia seeds 2 tablespoons caramel syrup ½ teaspoon salt
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Desserts
Chocolate Fondue PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES |MAKES: 6–8 SERVINGS | PROGRAM: SAUCE BEGINNER RECIPE
Ingredients
Directions
375g semi-sweet chocolate chips
1. Place all ingredients in the jug.
250ml double cream
2. Pulse 5 times.
For Serving
3. Select SAUCE.
Pretzels
4. Serve fondue warm with, pretzels, marshmallows, strawberries, or other fruit, as desired.
Marshmallows Whole strawberries
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Notes
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Notes
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Blender & Soup Maker Foodi Feasts Mealtime inspiration for the HB150 From soups, starters and light bites to hearty main courses and tempting sweet treats, these mouth-watering recipes take inspiration from all around the world. Quick, easy and delicious, the hardest part is choosing what to make first.
Looking for more recipes? For more inspiration, take a look at cookingcircle.com Cooking Circle is a one-stop destination for all your recipe needs, from quick weekday meal ideas to something special that will impress your guests.
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