Making BNS soup, what shall I add to it?

[Minky]

I have guests on Monday and Tuesday, for lunch, and I thought I would spare them from my standard diet salad and make some nice soup.

So, BNS and...

Sweet potato?
Roasted red pepper?

Any other ideas?

I'm going to do home made bread (in the breadmaker natch) and probably in rolls as warm bread is a B*tch to slice.

Can't be anything fattening (like BNS and Stilton for example) as I am trying (and failing) to lose weight. But I'd like it to be yummy and filling.

Thanks Damsels!

Minky x

[Booh]

Can I ask what BNS is? As I have no idea!

[claireh]

I make this one using BNS. It is really really delicious.

http://www.deliaonline.com/recipes/p...n,1361,RC.html

[Minky]

Butternut Squash!

ETA Claire that looks yummy! I guess I could use frozen corn if needs be!

Keep the suggestions coming girls!

[Sonriendo]

Roast it up with Red Peppers and onions, a little balsamic vinegar and a small sprinkle of chilli flakes. Boil a carrot in veg stock and blend together and there you have it 4 of your 5 a day, and so scrummy

[Chell]

Soup:

1. 1 Butternut Squash
2. 1 Onion
3. 1 Red Chilli
4. 1 Tin Chopped Tomatoes
5. 1 Tin Chickpeas
6. 2 Teaspoons Cumin
7. 1 Teaspoon Cinnamon
8. 2 Garlic Cloves
9. 850mls Vegtable stock (1.5 pints)

Preparation:

1. Peel and chop squash and onion.
2. Crush Garlic Cloves
3. De-seed and finely chop chilli

Instructions:

1. Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
2. Add the chilli, garlic and spices, stir and cook for 15 seconds.
3. Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
4. Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

Let it cool a little, blend, and then add the remaining chickpeas

Sorry, I'm in rush and that hasn't c&p'd well.

[Minky]

MMMM, some lovely ideas there girls!

Now how can I choose?

[Chickpea]

I did one the other day with a red pepper that I chargrilled on the gas hob and peeled, and then to finish it off I added a tin of chick peas - really nice and kind of bulks it out a bit more.

The other one I've done is BNS with butter beans - also works really well.

[Alabama]

I do a Thai flavoured one and use BNS, onion, garlic (plus carrots and sweetcorn if you want to bulk it out a bit). For flavour - ground cumin & coriander seeds, bit of chilli, lime juice and (low fat) coconut milk.

Sorry, am rubbish with quantities as I do it by sight but if I use 3 BNS's then I add approx 1tsp of each of the spices, juice of two limes and half to one can of coconut milk. Oh, and stock of course!

[claireh]

Minky I always use frozen corn for this. It works a treat.

It is a fantastic soup for freezing.