16 Ninja Soup Maker Recipes (2024)

FAQs

Can you use raw meat in Ninja soup maker? ›

A: Yes, but make sure the chicken isn't too chunky, try short strips or small cubes. I did it with some fine noodles and stock and it was delicious. I've also cooked a pasta, tomato and chorizo sausage soup, weird but first class.

Blend Hot & Cold

Delicious hot and cold creations. Enjoy homemade soups, pasta sauces, jams and chutneys, chunky dips, chocolate fondue desserts and rich hot chocolate. Easily create ice-cold milkshakes, healthy fruit smoothies, frozen co*cktails and sorbets.

In order to have piping hot soup in a short amount of time, it's essential to be prepared. Your stock or water must be boiling when added to the soup maker - otherwise you are adding on unnecessary time to the process. If you find that the bottom of your soup maker is burning, then you are not adding enough liquid.

In the soup maker, you can cook vegetables, meat, steamed fish or chicken fillets, sauces, cereals, soy and nut milk, mashed potatoes or any other vegetables, hot chocolate, custard, fruit drinks and compotes, co*cktails, pancake dough and even ice cream.

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

You need to thaw frozen vegetables thoroughly, partly because if still frozen they might be hard enough to damage the blade and partly because they will release extra water into the soup and affect its consistency. Otherwise fresh, frozen or a combination are all fine.

If you're in search of a kitchen appliance that seamlessly combines convenience with performance, the Ninja Soup Maker and Blender is a must-have. It's more than just a kitchen gadget; it's a game-changer for anyone looking to add a touch of culinary magic to their daily routine. Soup never tasted so good!

Chop and sauté fresh ingredients directly in the jug to bring out maximum flavour, then blend to your desired texture and cook to perfection with the built-in electric heating element.

The tamper allows you to quickly step in and push ingredients down into the blending vortex to achieve best consistency.

Though not a kitchen essential, soup makers can save a great deal of time, stress and washing-up. Traditional soup recipes call for various stages of preparation, from chopping, to simmering for long periods of time and blitzing, which is time-consuming and creates mess.

Do you put cold or boiling water in a soup maker? ›

It's always best, and most efficient, to boil the water used for the stock or liquid addition just before adding it to the soup-maker. If you use water straight from the tap, you may find some vegetables aren't quite cooked when the soup's ready, especially if the vegetables are cumbersome or tough.

It is essential that if a recipe uses flour to thicken soup it should be added where specified in our recipe or made into a thin cream consistency with a little stock or milk and added towards the end of the program. Be guided by the quantities of ingredients in our recipes when you are ready to make your own soups.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Note: Make sure that any stock is cold before adding it to the soup maker. Check that the lid is securely positioned before use. Do not add any frozen ingredients or uncooked meats or fish to the soup maker. All ingredients must be thawed and at room temperature and all meats or fish much be precooked before use.

Can I use uncooked meat in soup recipes made in my Soup Maker? You should first cook meat separately before transferring into your Soup Maker with additional ingredients from your recipe, as the Soup Maker is only designed to gently heat the soup.

Yes, it is safe to add raw meat to chicken stock, as long as you cook the stock to a safe temperature.

We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

The chicken does not need to be cooked completely through when preparing soup in this way, because it will cook more once it's in the boiling broth, but The Whole Portion notes that if you are adding raw or underdone chicken to broth you need to ensure the broth still needs time to be fully ready so it won't taste over ...