Red-pepper-crab-soup

Roasted red pepper and crab soup

Sweet crab meat adds a touch of luxury to this full-flavoured dish, swirled with crème fraîche

By , 05 March 2018

(3 votes)

Roasted red pepper and crab soup

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 199g serving contains

  • Energy

    475KJ

    113KCAL

    6%

  • Fat

    5.2g

    low

    7%

  • Saturates

    1.2g

    low

    6%

  • Sugars

    7.8g

    low

    9%

  • Salt

    0.22g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 238kJ/57kcal.
Ingredients
  • 4 red peppers, chopped
  • 2 cloves garlic, peeled
  • 1 bunch spring onions, roughly chopped, 1 reserved for garnish
  • 1tbsp rapeseed oil
  • 100g Asda Crab Meat
  • 2tbsp Asda 50% Less Fat Crème Fraîche
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In a roasting tin, drizzle the red peppers, garlic and chopped spring onions with the oil. Cook in the oven for 30 mins or until tender and beginning to brown.

  • Remove the tin from the oven and allow to cool slightly. Blitz until smooth using a handheld blender.

  • Pour the purée into a pan, thin with a little water and season with pepper. Stir in the crab meat then simmer to heat through.

  • Shred the reserved spring onion thinly.

  • Divide the soup between four bowls and swirl in the crème fraîche. Top with the sliced spring onion and black pepper to serve.