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Root Vegetable Soup & Roasted Chickpeas

by Pamela Higgins
on 11th March 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Making your own soup is so satisfying, especially when you can throw in whatever vegetables you like and have in the fridge! The addition of roasted spiced chickpeas on top completes this delicious warming soup, ideal for this time of year.

Root Vegetable Soup & Roasted Chickpeas

5 - 1 review


  • 1 tbsp oil
  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery, chopped
  • 2 tsp mixed herbs
  • 1 tsp turmeric
  • 3 carrots, sliced or chopped
  • 2 sweet potatoes, peeled and chopped
  • 600ml vegetable stock
  • Salt & black pepper
  • For the Roasted Chickpeas
  • 1 x can chickpeas, drained well
  • 1 tbsp oil
  • 2 tsp paprika
  • Pinch of chilli powder (optional)
  • Salt & black pepper
Prep Time


  1. Select SEAR/SAUTE and set to HIGH on your Ninja Foodi. After 5 minutes add the oil, onion, garlic and celery and cook for 5 minutes, stirring occasionally.

  2. Add the herbs, turmeric, carrots and sweet potatoes and continue cooking for another 5 minutes.

  3. Pour in the stock and salt and pepper then place the pressure lid on top making sure it is in the SEAL position.

  4. Select PRESSURE and set to HIGH and set timer for 20 minutes.

  5. Meanwhile, mix everything together in a bowl for the chickpeas and bake in a preheated oven at 190 degrees C for 15 minutes to roast nicely.

  6. If you want a smooth consistency, allow the soup to cool and add to you Ninja blender and blend, pour back into the Foodi, heat through and then serve between bowls with some roasted chickpeas on top. Enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins