Sweet corn and crab soup

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  2 tsp or 4g

• Corn

  Sweet, yellow, raw

  125g

• Chicken stock

  Soup, home-prepared

  100g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Crabmeat

  Crab deluxe, Leg style, imitation - Meijer

  510g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Transfer to a food processor and blend, leaving soup slightly chunky. Return soup to the saucepan and add soy sauce, crab meat, spring onions and coriander.
3. Serve sprinkled with a little extra chopped coriander, if desired.
4. VARIATION: You can easily use chicken instead of crab meat. Simply follow the recipe above, but add 400 g chicken mince when you add the corn and chicken stock, and omit the crab meat.
5. Heat oil in a heavy-based saucepan over medium heat. Add onion, celery, garlic and ginger and cook for 3 minutes, or until soft. Add corn and chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.

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