Servings
4
Cook Time
20
Prep Time
5

Nutritional info per serving

343 calories, 28g protein, 28g carbs, 15g fat

Makes 4 Servings
Prep Time: 
5
Cook Time: 
20
Ingredients 
3 cups frozen corn kernels
1 tbsp canola oil
1 yellow onion, chopped
½ tsp salt
2 garlic cloves, minced
1 tsp cumin powder
½ tsp chili powder
2 cups vegetable broth
3 cups frozen cauliflower florets
1 cup plain Greek yogurt
Juice of ½ lemon
4 tbsp prepared pesto
12 oz fresh lump crabmeat
How to make it 

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.