The second soup of the season: a delightful combination with the sweetness from the red pepper providing a lovely flavour. It is free on No Count or 1 point per serving, if tracking.
Ingredients (serves 4):
- a butternut squash, peeled and cut into chunks
- 2 red peppers, cut into chunks
- 600ml hot vegetable stock
- a tbsp olive oil
- 2 tsp sage
- a tsp of finely chopped ginger
- 2 garlic cloves, crushed
- 210g tin of chickpeas, drained
- a tsp paprika
- a tsp ground cumin
- a tsp ground coriander
Method:
- Pre-heat the oven to 180C.
- Put the bns and red pepper into an ovenproof dish.
- Pour over the olive oil and add the ginger and garlic. Sprinkle over the paprika, cumin and coriander before mixing it all together with your hands.
- Cook in the oven for 25 minutes.
- Meanwhile, put the chickpeas into a pan and add the sage. Once, the bns and red pepper is ready, add this to the pan along with the veg stock.
- Stir and season to taste.
- Bring to the boil and allow to simmer for 15 minutes.
- I used an electric hand whisk to make the soup smoother, but I did leave a few chunks in it.
Served here with a sandwich thin – spread with an extra light Laughing Cow cheese triangle, and topped with salad and four olives (all free on No Count).
Good morning Helen
This soup looks absolutely delicious
Hi Kimberley, I’m glad you like the look of this one:-) It’s not really hot/spicy but you could leave out the paprika if you don’t like it. Thank you for your lovely comments, and thank you for spreading the word about the website.
Just made this for my lunch it’s delicious. Freezing the rest so I have soup for through the week x
Glad you like it Helen, it’ll come in handy as the weather turns colder.Hope you have a fab weekend, Helen xxx
Hi Helen,
I am a Vegi on the new Flexi Plan, so this is ideal for me!
Have to say it is absolutely gorgeous!
Thanks for the recipe, would you say 1 point for the stock cube?
Thanks Judith, I’m glad you like this recipe.The point is for the olive oil and stock cube – it comes to 1.5 points altogether per serving. You could reduce the points by using Frylight instead of the olive oil:-)Helen xxx PS: Apologies for having to amend this reply.