Serves 4
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To serve:

  1. Heat the olive oil in a saucepan and gently cook the onion and celery for 5-6 minutes until soft and translucent. Add the red pepper and cook for 4-5 minutes until soft. Add the garlic and cook for 1-2 minutes.
  2. Add the tomatoes, honey and stock cube and cook until slightly reduced. Use a stick blender to whizz until smooth. Stir in the cornflour slurry and the milk. Bring to a simmer and cook for 2-3 minutes.
  3. Stir in the crab meat, heat through and season to taste. Stir in the chopped parsley and serve with a swirl of crème fraîche and crusty bread.

Nutrition Facts

Per Serving: 204kcals, 8.1g fat (1.8g saturated), 26g carbs (17.1g sugars), 11.1g protein, 3.8g fibre, 0.326g sodium

Freezer-friendlySoupLunch & snacksLow-fat

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