Crab, Spinach, and Coconut Soup

When I initially saw this recipe, my mouth went drooling.  I had to try this.  You'll also notice how quick it is.  As parents and busy professionals, we just don't need to be in a kitchen for hours at a time. 

However, as I mentioned in a previous post, I believe that when one goes vegetarian, raw, or whatever, taste should not be compromised.  So please adhere to the slight changes if you want to make this recipe vegan or vegetarian.  Have fun and let me know how it turns out.

 

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings
 

Ingredients

• (Adapted from Cuisine Magazine)
• 4 slices bacon OR 1 pack "tempeh", chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium russet potato, peeled and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (more or less to taste)
• 1 teaspoon fresh thyme leaves, minced
• 2 cups chopped Roma tomatoes
• 4 cups chicken OR "veggie stock"
• 1 can coconut milk
• 8 ounces lump crabmeat OR "seitan" 
• 5 cups fresh spinach
• Sliced scallions, for garnish
• Reserved bacon OR "tempeh", for garnish
• Fresh time wedges, for garnish

Instructions
 

1. Brown bacon OR tempeh in a large dutch oven or stock pot. Remove bacon and set aside.

 

2. Transfer onion to the pot and saute for 3 to 4 minutes. Add garlic and continue sauteing for 1 minute. Add potatoes, salt, pepper, red pepper flakes, and thyme. Stir to combine.

 

3. Add tomatoes and chicken OR veggie stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.

 

4. Add coconut milk, stirring to combine. Add spinach and continue cooking until wilted. Immediately before serving, add crabmeat OR seitan and stir gently so you don't break up the lumps. Serve immediately with scallions, reserved bacon OR tempeh, and lime wedges.

 

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