Turmeric broth bowl with beans, veg and noodles
- Total Time
The turmeric gives the dish an appealing, sunshine-like colour, while the ginger adds a gentle heat
Butternut Squash1 whole, small, peeled and cut into 2cm cubes
Fennel1 bulb(s), thickly sliced
Calorie controlled cooking spray4 spray(s)
Garlic2 clove(s), crushed
Root Ginger2 inch slice(s), peeled and grated
Blue Dragon Wholewheat Noodle Nests2 serving(s)
Cannellini Beans, cooked1 can(s), large, drained, drained and rinsed
Coriander, fresh1 tablespoons, chopped
Lime(s)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