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Ingredients
- olive oil
- onion 1, finely chopped
- potato 450g, peeled and cut into little cubes
- chicken stock 1.5 litres
- spring onions 4, 2 halved and 2 finely sliced
- coriander a few stalks and a handful leaves, roughly chopped
- celery ½ stick, cut into thin batons
- sweetcorn 2 × 340g tins, drained
- white crab meat 2 tins, drained
- avocados 2, thickly sliced
- red chilli 1-2, thinly sliced
- soured cream 170ml tub
- lime 2, cut into wedges
Method
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Step 1
Heat 2 tbsp of oil in a large saucepan. Tip in the onions and cook for 8 minutes or until soft. Add the potatoes and cook for 3 minutes more. Pour over the stock.
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Step 2
Tie the halved spring onions, coriander stalks and celery into a little bundle with some cooking string. Drop this into the saucepan and simmer for 15 minutes, or until the potatoes are tender.
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Step 3
Remove the bundle and add the sweetcorn and crab meat. Stir and heat through. season and then add chopped coriander. Spoon into bowls and add the sliced avocado, shredded chilli, a dollop of soured cream and some sliced spring onions. Serve with a squeeze of lime.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 497
- Fat 23.6g
- Carbs 41.8g
- Fibre 6g
- Protein 31g
- Salt 1.4g
