This carrot, fennel, and crab soup is a versatile dish that makes an ideal transitional meal for various occasions. It is budget-friendly and can be made without crab for a simpler weeknight dinner while still providing delicious flavors. The soup includes vibrant ingredients like coconut milk, ginger, garlic, and a touch of chili for warmth, further enriched with peanut butter. It's easy to prepare in 45 minutes and serves up to four, perfect for leftovers or sharing with friends. The recipe emphasizes the option to use tinned crab for convenience, showcasing its adaptable nature.
This soup is versatile enough for a weeknight meal or a special treat, with flavors that excel with or without crab.
With a preparation time of 15 minutes and cooking time of 30 minutes, this soup serves four and is perfect for sharing or meal prepping.
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