Nutritional info per serving
343 calories, 28g protein, 28g carbs, 15g fat
Thaw 1 cup corn kernels; set aside.
Heat oil in a large saucepan over medium heat. Add onion and salt; heat for 5 minutes, or until onion is soft and darkened. Add garlic, cumin, and chili powder; heat for 30 seconds. Add broth, 2 cups corn, and cauliflower. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes.
Place soup in a blender with yogurt and lemon juice; blend until smooth.
Divide soup among 4 bowls and top each with 1 tbsp pesto, ¼ cup thawed corn, and 3 oz crab.