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.

Ingredients

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

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Asian

Type: Lunch

Method

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.

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