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Photo of Turmeric broth bowl with beans, veg & noodles by WW

Turmeric broth bowl with beans, veg & noodles

3
Points® value
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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