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
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.