Hearty Fresh Crab and Vegetable Soup

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

Hearty Fresh Crab and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Fresh Crab and Vegetable Soup

Savor a bowl of this vibrant soup where fresh crab meat meets a medley of garden vegetables in a fragrant, light vegetable broth. This comforting and elegant dish is finished with a drizzle of olive oil to enrich its flavor, making it a delightful choice whether you're starting your day or winding down in the evening.

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NUTRITION

331kcal
Protein
39.3g
Fat
10.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Fresh Crab Meat

1 cup Low-Sodium Vegetable Broth

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove minced Garlic

1/2 cup diced Fresh Tomatoes

1 tsp Extra Virgin Olive Oil

1 additional tsp Extra Virgin Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    In a medium pot, heat one teaspoon of extra virgin olive oil over medium heat.

  • 2

    Add the chopped onions and minced garlic, sautéing until they become soft and translucent.

  • 3

    Stir in the diced carrots and celery, cooking for another 3-4 minutes.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a simmer and add the diced tomatoes. Let it cook for about 5 minutes to combine the flavors.

  • 6

    Gently fold in the fresh crab meat, allowing it to warm through without overcooking to maintain its delicate texture.

  • 7

    Drizzle in the remaining teaspoon of extra virgin olive oil, adjust seasoning with salt and pepper as desired, and remove the bay leaf before serving.

  • 8

    Ladle the soup into bowls and enjoy while hot.

Hearty Fresh Crab and Vegetable Soup

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

Hearty Fresh Crab and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Fresh Crab and Vegetable Soup

Savor a bowl of this vibrant soup where fresh crab meat meets a medley of garden vegetables in a fragrant, light vegetable broth. This comforting and elegant dish is finished with a drizzle of olive oil to enrich its flavor, making it a delightful choice whether you're starting your day or winding down in the evening.

NUTRITION

331kcal
Protein
39.3g
Fat
10.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Fresh Crab Meat

1 cup Low-Sodium Vegetable Broth

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove minced Garlic

1/2 cup diced Fresh Tomatoes

1 tsp Extra Virgin Olive Oil

1 additional tsp Extra Virgin Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    In a medium pot, heat one teaspoon of extra virgin olive oil over medium heat.

  • 2

    Add the chopped onions and minced garlic, sautéing until they become soft and translucent.

  • 3

    Stir in the diced carrots and celery, cooking for another 3-4 minutes.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a simmer and add the diced tomatoes. Let it cook for about 5 minutes to combine the flavors.

  • 6

    Gently fold in the fresh crab meat, allowing it to warm through without overcooking to maintain its delicate texture.

  • 7

    Drizzle in the remaining teaspoon of extra virgin olive oil, adjust seasoning with salt and pepper as desired, and remove the bay leaf before serving.

  • 8

    Ladle the soup into bowls and enjoy while hot.