Turmeric broth bowl with beans, veg & noodles

Total Time
The turmeric gives the dish an appealing, sunshine-like colour, while the ginger adds a gentle heat
  • Butternut Squash
    1 whole, small, peeled and cut into 2cm cubes
  • Fennel
    1 bulb(s), thickly sliced
  • Calorie controlled cooking spray
    4 spray(s)
  • Turmeric
    3 teaspoons
  • Garlic
    2 clove(s), crushed
  • Root Ginger
    2 inch slice(s), peeled and grated
  • Blue Dragon Wholewheat Noodle Nests
    2 serving(s)
  • Cannellini Beans, cooked
    1 can(s), large, drained, drained and rinsed
  • Coriander, fresh
    1 tablespoons, chopped
  • Lime(s)
    1 medium, cut into wedges to serve
  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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