Turmeric broth bowl with beans, veg & noodles
1 whole, small, peeled and cut into 2cm cubes
1 individual, thickly sliced
Calorie controlled cooking spray
2 clove(s), crushed
2 inch slice(s), peeled and grated
Wholewheat Noodle Nests, dry
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
1 tablespoons, chopped
1 medium, cut into wedges to serve
- 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.
- 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.
- 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.
- Serve sprinkled with the fresh coriander and a lime wedge to squeeze over