If there’s one kitchen gadget that’s earned a permanent spot on the bench for many over-60s cooks, it’s the air fryer – and Ethan from SpoonSoul.com knows exactly why.

Ethan, a recipe creator and the owner of SpoonSoul, shared three of his favourite air fryer recipes with Starts at 60, and they tick all the right boxes: simple, practical, and healthier without feeling like “diet food”. He uses his air fryer daily for vegetables, fish and chicken, and even reheating leftovers – all with very little oil and none of the fuss of turning on a full oven.

“The air fryer supports healthier eating without making cooking complicated,” Ethan says – and that’s exactly why these recipes work so well for busy home cooks who still want flavour, not grease.

Here are three air fryer recipes from SpoonSoul.com that make everyday meals quicker, easier and lighter.

Air Fryer Tomato Soup 

Ingredients:

6 tomatoes (Roma or vine-ripened), halved

1 medium yellow onion, quartered

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon salt (plus more to taste)

½ teaspoon black pepper

1 teaspoon granulated sugar (optional, balances acidity)

1 teaspoon dried basil (or 1 tablespoon fresh basil)

1 cups chicken broth (or vegetable broth for vegetarian version)

½ cup heavy cream

¼ cup grated Parmesan cheese

Instructions:

Preheat & Roast:

Preheat your air fryer to 400°F (200°C). In a large bowl, toss tomatoes, onion, and garlic with olive oil, salt, sugar, and pepper. Place the mixture in the air fryer basket in a single layer (you may need to do this in batches). Roast for 15-20 minutes until tomatoes are blistered and onions are caramelised.

Blend the Base:

After roasting, let the vegetables cool slightly. If desired, peel the tomato skins off, they should slip off easily. You can also remove any charred onion edges for a smoother texture. Then, transfer everything (including the roasted garlic) to a blender. Add basil, and chicken broth. Blend until smooth and creamy.

Simmer & Season:

Pour the blended soup into a large saucepan. Bring to a simmer over medium heat. Stir in heavy cream and Parmesan cheese. Simmer for 5–10 minutes, stirring occasionally, until heated through and flavors are well combined.

Finish & Serve:

Taste the soup and adjust with more salt, pepper, or basil if needed. Once the flavor is balanced to your liking, ladle the soup into bowls. Garnish with extra Parmesan, a swirl of cream, or fresh basil. Serve hot with crusty bread or a grilled cheese sandwich.

Air Fryer Cauliflower Soup 

Ingredients:

1 large head of cauliflower, chopped into florets (about 4 cups)

2 tablespoons olive oil

1 teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon herb seasoning (like Italian blend or herbes de Provence)

2 tablespoons Lemon Butter Garlic Sauce

2 cups chicken broth (low sodium if preferred)

½ cup mascarpone cheese

Instructions:

Roast the Cauliflower

Preheat your air fryer to 400°F (200°C). In a bowl, toss cauliflower florets with olive oil, sea salt, black pepper, and herb seasoning.

Place them in the air fryer basket and roast for 15-18 minutes, shaking halfway through, until the cauliflower is golden brown and crispy on the edges.

Simmer the Soup Base

In a large pot over medium heat, combine the roasted cauliflower, chicken broth, mascarpone and lemon butter garlic sauce. Let it simmer gently for 5-7 minutes to allow the flavors to develop.

Blend Until Smooth

Use an immersion blender directly in the pot (or transfer carefully to a regular blender) and blend until the soup is silky smooth.

Serve and Enjoy

Pour into bowls and serve hot. Optional: top with a swirl of olive oil, a sprinkle of fresh herbs, or crispy croutons.

Air Fryer Roasted Pumpkin Soup

Ingredients:

4 cups pumpkin, peeled and cubed (about 1 small sugar pumpkin or 700 g)

1 medium onion, quartered

3 cloves garlic, peeled

1 tablespoons olive oil

1 tablespoon maple syrup

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper (optional, for a slight kick)

1 cups vegetable stock

½ cup heavy cream or half and half (plus extra for drizzling)

Instructions:

Preheat and Prep: Preheat your air fryer to 375°F (190°C). In a bowl, toss pumpkin cubes, onion, and garlic with olive oil, salt, black pepper, cayenne, and maple syrup.

Roast in Air Fryer: Spread the mixture in the air fryer basket (use parchment if needed). Air fry for 20–25 minutes, shaking once halfway, until pumpkin is golden and tender.

Blend: Transfer the roasted veggies to a blender. Add the vegetable stock and blend until smooth and creamy. (You can also use an immersion blender.)

Heat and Add Cream: Pour the blended soup into a pot. Stir in the heavy cream or half and half. Simmer over medium heat for 5-10 minutes, stirring occasionally. Adjust seasoning as needed. Serve the bowl warm with crusty bread or roasted pumpkin seeds on top.

To see more of Ethan’s recipes CLICK HERE