Corn Cauliflower and Crab Soup

Brian Klutch

The dynamic duo of crab and Greek yogurt boosts protein content, while corn provides niacin, which generates the energy you need to crush it in the gym. 

Look for tubs of fresh crabmeat in the seafood section of supermarkets. 

Directions: 

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 frozen 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, 1/4 cup thawed corn, and 3 oz. crab.

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