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This tasty, hearty seafood soup is surprisingly quick and easy to make using fresh crab meat. The flaky crab meat goes well with the creamy texture lent by the potatoes, and the anchovies give it a bit of zing.
For a smooth texture, at the end of step 3 puree the soup in a blender or food processor. Stir in an extra 200 ml stock or low-fat milk, or a mixture of the two, and heat through.
Tomatoes supply useful amounts of beta carotene and vitamin C, both of which have important antioxidant properties. The red colour of tomatoes comes from lycopene, another powerful antioxidant, which may help to reduce the risk of certain cancers if included in the diet regularly.