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🍽️ Creamy Corn and Leek Soup with Crab Meat

323 kcal · 30 min · 4 servings

Ingredients

• 3 cm ginger
• 1 clove garlic
• 1 tbsp corn germ oil
• 250 g crab meat (pre-cooked)
• 800 ml chicken broth (or vegetable broth)
• 400 g corn kernels
• 1 stalk leek
• 3 tbsp light soy sauce

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Finely chop the ginger and the garlic.
3. 3. Heat the oil in a pot.
4. 4. Sauté the ginger and garlic in the hot oil until translucent.
5. 5. Crumble the crab meat.
6. 6. Stir the crab meat into the pot.
7. 7. Sauté the crab meat briefly.
8. 8. Deglaze the mixture with the broth.
9. 9. Rinse the corn under cold water.
10. 10. Add the corn to the soup.
11. 11. Let the soup simmer for about 10 minutes.
12. 12. Wash the leek thoroughly.
13. 13. Remove the tough ends and the dark green parts of the leek.
14. 14. Slice the leek into thin rings.
15. 15. Cut some of the dark green leek leaves into thin strips.
16. 16. Use the remaining dark green parts for another purpose.
17. 17. Add the leek rings to the soup.
18. 18. Continue cooking the soup for the last 3 to 4 minutes.
19. 19. Season the soup with soy sauce.
20. 20. Fill the soup into small bowls.
21. 21. Serve the soup.

Nutrition per serving

• kcal: 323
• Protein: 28 g · Fett/Fat: 15 g · Carbs: 17 g