Broccolini and crab soup

Instructions

1. Place the kombu in a large bowl and pour over 1.2 litres water. Stand for 4 hours, then remove the kombu and reserve the stock.
2. Pour 100 ml kombu stock into a large saucepan over medium heat and bring to a simmer. Add a handful of the broccoli florets and cook for 3 - 4 minutes or until just tender. Drain, season with a little salt and pepper and set aside.
3. In the same pan, add the tamari, garlic and onion and stir over medium–high heat for 3 – 4 minutes or until soft but not coloured. Add the remaining broccolini, season with salt and pepper and stir for a few minutes or until starting to soften.
4. Add the remaining kombu stock and bicarbonate of soda and bring to a gentle simmer. Cook for 5 minutes or until the broccolini is just soft. Remove from the heat and add the mint leaves. Using a food processor or stick blender, blend the soup until smooth. Taste the soup for flavour, adding more tamari and salt and pepper if desired.
5. Meanwhile, crack the crab claws and pick out the meat, then lightly season with salt.
6. To serve, ladle the hot soup into bowls and top with some of the crab meat and a dollop of coconut yoghurt. Scatter with the reserved broccoli florets and some mint leaves.