Turmeric broth bowl with beans, veg & noodles
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The turmeric gives the dish an appealing, sunshine-like colour, while the ginger adds a gentle heat
Ingredients
Butternut Squash
1 whole, small, peeled and cut into 2cm cubes
Fennel
1 individual, thickly sliced
Calorie controlled cooking spray
4 spray(s)
Turmeric
3 teaspoon(s)
Garlic
2 clove(s), crushed
Root Ginger
2 inch slice(s), peeled and grated
Wholewheat noodle nests, dry
2 serving(s)
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
Coriander, fresh
1 tablespoon(s), chopped
Lime
1 medium, cut into wedges to serve
Instructions
1
Preheat the oven to 200°C, 180°C, gas mark 6. Put the butternut squash and fennel into a roasting tin and mist with the cooking spray, then season well. Roast for 30 minutes until tender and golden brown.
2
Meanwhile, put 1.5 litres water into a large pan along with the turmeric, garlic and ginger. Bring to the boil, season then simmer on a low heat until the veggies have finished roasting.
3
Add the noodles, drained beans and roasted vegetables to the soup. Simmer for 8-10 minutes until the noodles are cooked through, then divide between 4 bowls.
4
Serve sprinkled with the fresh coriander and a lime wedge to squeeze over
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