These Multigrain Ryvita crispbreads contain 83 per cent wholegrain rye flour, together with buckwheat, toasted seed… https://t.co/lCggGk1nWI
Easy corn and crab soup
- Ready In: 15 minutes
- Prep Time: 7 minutes
- Cooking Time: 8 minutes
- Serves: 4
This recipe is handy stand-by for those times when you're tired and want something warm and comforting to eat. It's based on a can of creamed corn and a can of crab meat. Easy!
Ingredients
- 1 tablespoon canola or rice bran oil
- 1 onion, finely chopped
- 1 cup button mushrooms, sliced
- 2 cups (500 ml) salt-reduced chicken stock
- 440g can creamed corn
- 1 tablespoons cornflour
- 1 cup low-fat milk
- 170g can crab meat
- 2 tablespoons chopped fresh parsley
Nutrition per serve
960 kilojoules ( 230 Calories), 7g fat (including 1g saturated fat), 28g carbohydrate (including 12g sugars), 5g fibre and 990mg sodium. Read our nutrition rating system.
Directions
- Heat oil in a medium-sized pan and cook onion over low heat for 1 or 2 minutes. Add mushrooms and continue cooking for another minute or two.
- Add stock and corn, bring to the boil, stirring, then reduce heat and simmer 3 minutes.
- Mix cornflour with a little milk to dissolve and then add to pan with remaining milk. Heat and stir to thicken slightly. Do not let it boil.
- Stir in flaked crabmeat (with any liquid) and parsley. Heat through for 1 minute and serve.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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