Crab and Sweetcorn Soup

Crab and Sweetcorn Soup

Packed with flavour, this crab and sweetcorn soup is so easy to make. Serve it as a light lunch or as a dinner party starter.


  • 1 tbsp vegetable oil
  • 1 onion - finely chopped
  • 1 leek - sliced
  • 1 large carrot - chopped
  • 1 large potato - diced
  • 1 litre gluten and wheat free vegetable stock (stock cube is fine)
  • 200g tinned sweetcorn
  • 170g white crabmeat - tinned (drained) - or fresh
  • 4 tbsp light crème fraiche
  • 2 spring onions - finely cropped
  • Salt and black pepper


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Asian

Type: Lunch


Prep time: 5 mins Cook time: 30 mins

In a large frying pan, heat the oil and add the onion, leek and carrots and cook over a medium heat for around 10 minutes, stirring, until they have softened.

Add the potato and the stock and simmer for 10-15 minutes, until the potato is tender. Tip in the crab meat and sweetcorn and heat through for a couple of minutes.

Remove from the heat and stir in the crème fraiche and check the seasoning.

Scatter the spring onions over the top and serve.

Print recipe