Crab & Sweetcorn soup (Serves 2)

March 29, 2017



Some evenings I come home and just want a quick light fix, especially if my weekends have been a little heavy on the food intake.  There are always a few cans in my cupboard which I continually keep stocked, so within 20 minutes I am nicely satisfied. This serves two, but I often just reduce the stock a little and eat it all in one sitting.



  • 1 x tin of whole lump crab (I use Kingfisher range),

  • 1 x small sweet potato (diced),

  • 3-4 tbsp. of tin sweetcorn,

  • 1 x large carrot,

  • 1 x white onion (thinly sliced),

  • 1 x leek (thinly sliced),

  • 2 to 3 garlic cloves (crushed),

  • 1 x tsp chilli flakes, 600-800ml of vegetable stock,

  • 1 tbsp. fresh chopped parsley (garnish),

  • Drizzle of white truffle oil (optional),

  • salt & pepper.


  1. Lightly fry the chilli, onion, leeks and garlic in some oil until nicely softened

  2. Add the carrots, sweet potato and vegetable stock and allow to boil for around 15 minutes until the potato is cooked

  3. Add the crab & sweetcorn, seasoning and cook for a further 5 minutes

  4. Take off the heat, stir in the parsley and a drizzle of truffle oil











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