Filter
Reset
Sort ByRelevance
Paisley
Cornsoup with crab
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minLunchlemon, avocado, spring / forest onion, fresh herbs, fresh coriander, fresh dill, fresh parsley, fresh basil, lamb's lettuce, mixed leaf lettuce, White bread, olive oil, garlic, olive oil, Red wine vinegar, honey, sugar,green herb salad with avocado -
170 minLunchflour, instant yeast, Parmesan cheese, walnut, oregano, olive oil, salt, water,walnut cheese bread -
45 minLunchwhite coal, Red onion, cumin powder (djinten), sour cream, lemon, red grapefruit, fish fillet, egg yolk, flour, carbonated spring water, peanut oil, parsley, dill,fish tempura with fresh coleslaw -
20 minLunchwhite asparagus, juice of orange, walnut oil, fine mustard, lamb's lettuce, arugula, fresh basil, smoked salmon,asparagus salad with salmon
Nutrition
245Calories
Sodium0% DV3.4g
Fat12% DV8g
Protein36% DV18g
Carbs8% DV23g
Fiber16% DV4g
Loved it