alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Jade Soup with Crab, Dill, and Watermelon

Serves 6

    Share

    Jade Soup with Crab, Dill, and Watermelon

    This soup is not only eye-catching, but also very versatile. Serve it hot or make it ahead and chill it to serve cold. It works great as an appetizer, a starter, or even as a light main course.

    Advertisement

    Jade Soup with Crab, Dill, and Watermelon

    Ingredients

    • 2 lbs (1 kg) zucchini (about 4 medium), washed, trimmed,
    • and cut into chunks
    • 1/3 cup (80 mL) finely chopped fresh dill, plus extra for garnish
    • 1 lb (450 g) Dungeness crab meat, plus some extra
    • pieces for garnish
    • 2 shallots, peeled and chopped
    • 3 1/2 cups (850 mL) water
    • 2 Tbsp (30 mL) unsalted butter or vegan butter, divided
    • 3/4 tsp (4 mL) salt
    • 1/2 cup (125 mL) finely diced watermelon

    Nutrition

    Per serving:

    • calories130
    • protein15g
    • fat5g
      • saturated fat3g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium533mg

    Directions

    01

    In large saucepan, stir together zucchini, dill, crab meat, shallots, and water over medium high heat. Bring mixture to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally until vegetables are very soft, about 15 minutes. Remove saucepan from stove and let mixture cool for 5 minutes.

    In blender, and in 2 batches, purée soup until smooth, adding 1 Tbsp (15 mL) butter into each batch. Transfer to clean saucepan and stir in salt. To serve, divide soup among bowls and garnish with a sprinkle of diced watermelon, extra crabmeat, and extra dill.

    Serves 6.

    Tip: To serve soup chilled, after blending soup, transfer to lidded container and stir in salt. Refrigerate until chilled. Serve garnished as directed in the recipe.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.