Parsley crab soup

Ingredients for 2 servings:

• ½ onion(s)
• 1 tsp margarine or butter
• 1 tsp flour
• 300 ml vegetable stock
• 1 pinch of salt
• 1 pinch(s) pepper, mixed
• 2 tbsp cream cheese (chili or paprika)
• 1 tbsp tomato paste
• ½ tsp sambal oelek
• ½ bunch parsley, chopped
• 150 g crab
• 1 dash of cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Peel the onion, dice it, and sauté it with the butter in a small saucepan for 2-3 minutes. Then, thicken it with the flour to make a roux and deglaze it with the vegetable stock. Whisk everything well. Season with pepper and a pinch of salt. Add the cream cheese, tomato paste, and sambal oelek. Bring to a boil for about 2 minutes. Finely chop the parsley and stir it in with the prawns. Finally, add a drizzle of cream.