Sweetcorn and Coconut Soup with White Crab (optional)
This Sweetcorn and Coconut Soup can be served with or without crab (serving without makes it a vegan soup). It is a homage to The Caribbean and it packed with beautiful flavours.
Ingredients
- 25ml vegetable oil
- 1 shallot, peeled and finely diced
- 1 large potato, diced
- 400ml coconut milk
- 400ml vegetable stock
- 3 sweetcorn, corn removed
- Small bunch chives, chopped
To serve
- Olive oil and herb oil, to drizzle
- Toasted mixed seeds
- Charred corn in maple syrup
- Micro coriander
- Fresh white crab (optional)
Method
- In a pan, heat the vegetable oil, add the shallot and potatoes and cook for 1-2 mins until softened, then add the coconut milk and vegetable stock, stirring on a gentle simmer.
- Season well, then add the corn and chives, pop into a blender and blitz until smooth.
- To serve, pop the crab into bowls, ladle in the soup on top, and drizzle with herb oil and olive oil, if desired. Top with charred corn seeds, micro coriander and toasted mixed seeds.
Ingredients
- 25ml vegetable oil
- 1 shallot, peeled and finely diced
- 1 large potato, diced
- 400ml coconut milk
- 400ml vegetable stock
- 3 sweetcorn, corn removed
- Small bunch chives, chopped
To serve
- Olive oil and herb oil, to drizzle
- Toasted mixed seeds
- Charred corn in maple syrup
- Micro coriander
- Fresh white crab (optional)
Method
- In a pan, heat the vegetable oil, add the shallot and potatoes and cook for 1-2 mins until softened, then add the coconut milk and vegetable stock, stirring on a gentle simmer.
- Season well, then add the corn and chives, pop into a blender and blitz until smooth.
- To serve, pop the crab into bowls, ladle in the soup on top, and drizzle with herb oil and olive oil, if desired. Top with charred corn seeds, micro coriander and toasted mixed seeds.
