Cornsoup with crab

Name: Cornsoup with crab
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 1 onion; 1 root; 1 laurel leaf; 1 teaspoon pepper; 1 teaspoon cumin seed; 1 teaspoon cumin powder (djinten); 1 teaspoon thyme; 2 clove garlic; 2 tablespoon tomato paste; 750 milliliters vegetable stock; 750 milliliters fish stock; 2 tin can maize; 2 tin can crab meat; 3 tablespoon parsley; 3 tablespoon coriander; 1 lemon

Ingredients

2 tablespoon sunflower oil
1 onion
1 root
1 laurel leaf
1 teaspoon pepper
1 teaspoon cumin seed
1 teaspoon cumin powder (djinten)
1 teaspoon thyme
2 clove garlic

2 tablespoon tomato paste
750 milliliters vegetable stock
750 milliliters fish stock
2 tin can maize
2 tin can crab meat
3 tablespoon parsley
3 tablespoon coriander
1 lemon

Directions

Heat the oil in a large (soup) pan and fry the onion, carrot, spices and thyme on medium height. When the vegetables get a bit of color, add the garlic and tomato paste and cook for about 5 minutes.
Add the stock and corn, warm it and season the soup with salt and pepper.
Meanwhile, mix the crab meat with the parsley, 2 tablespoons coriander and the lemon juice.
Divide the soup over bowls. Garnish with the remaining coriander.
Serve the crab mixture and scoop in the middle of each bowl.