Creamy Cauliflower Clam Chowder with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder with Root Vegetables

A comforting bowl of creamy clam chowder featuring tender clams, riced cauliflower, and hearty root vegetables. This chowder masterfully balances the briny flavor of clams with the sweetness of carrots and parsnips, accented by aromatic onion, garlic, and a splash of low‐fat milk, all brought together with a drizzle of olive oil. A vibrant, soul-soothing dish perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

534kcal
Protein
46.2g
Fat
10g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (170g)

1 cup chopped Cauliflower (107g)

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Onion (70g)

1 stalk Celery (40g)

2 cloves Garlic (12g total)

1/2 cup Low-Fat Milk (122g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the clams thoroughly and set aside, ensuring any grit is removed.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion, celery, and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped cauliflower, diced carrot, and parsnip to the pot. Stir to combine with the aromatics.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow the vegetables to cook until they are tender, about 10-12 minutes.

  • 5

    Gently add the clams to the pot and cover. Let the chowder simmer for an additional 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.

  • 6

    Stir in the low-fat milk and adjust seasoning with salt and pepper as needed. Allow the chowder to heat through for another 2 minutes without boiling.

  • 7

    Serve the chowder warm, and enjoy its creamy texture and balanced blend of flavors.

Creamy Cauliflower Clam Chowder with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder with Root Vegetables

A comforting bowl of creamy clam chowder featuring tender clams, riced cauliflower, and hearty root vegetables. This chowder masterfully balances the briny flavor of clams with the sweetness of carrots and parsnips, accented by aromatic onion, garlic, and a splash of low‐fat milk, all brought together with a drizzle of olive oil. A vibrant, soul-soothing dish perfect for any meal.

NUTRITION

534kcal
Protein
46.2g
Fat
10g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (170g)

1 cup chopped Cauliflower (107g)

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Onion (70g)

1 stalk Celery (40g)

2 cloves Garlic (12g total)

1/2 cup Low-Fat Milk (122g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

PREPARATION

  • 1

    Rinse the clams thoroughly and set aside, ensuring any grit is removed.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion, celery, and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped cauliflower, diced carrot, and parsnip to the pot. Stir to combine with the aromatics.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow the vegetables to cook until they are tender, about 10-12 minutes.

  • 5

    Gently add the clams to the pot and cover. Let the chowder simmer for an additional 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.

  • 6

    Stir in the low-fat milk and adjust seasoning with salt and pepper as needed. Allow the chowder to heat through for another 2 minutes without boiling.

  • 7

    Serve the chowder warm, and enjoy its creamy texture and balanced blend of flavors.