Creamy Clam, Potato, and Vegetable Soup

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

Creamy Clam, Potato, and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Clam, Potato, and Vegetable Soup

Enjoy a comforting bowl of creamy clam soup infused with tender clams, hearty potatoes, and crisp vegetables. This well-balanced soup features a light creamy base enhanced by a touch of olive oil and a hint of tangy Greek yogurt, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

362kcal
Protein
37g
Fat
7.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (170g)

1/2 medium Potato (75g)

1/2 medium Carrot (35g)

1 stalk Celery (40g)

1/4 medium Onion (30g)

1/4 cup Low-Fat Cream (61g)

1 tsp Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Clam Broth (240g)

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat and sauté the chopped onion, celery, and carrot until softened, about 5 minutes.

  • 2

    Add diced potato to the pot and continue to sauté for another 3 minutes to begin softening the potato.

  • 3

    Pour in the clam broth and bring the mixture to a simmer. Let it cook for about 10 minutes or until the potatoes are tender.

  • 4

    Stir in the clams and allow them to heat through for 2-3 minutes.

  • 5

    Reduce heat to low and stir in the low-fat cream and Greek yogurt, ensuring the soup becomes creamy and well blended.

  • 6

    Season with salt and pepper to taste, and let the soup simmer for an additional 2 minutes before serving.

Creamy Clam, Potato, and Vegetable Soup

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

Creamy Clam, Potato, and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Clam, Potato, and Vegetable Soup

Enjoy a comforting bowl of creamy clam soup infused with tender clams, hearty potatoes, and crisp vegetables. This well-balanced soup features a light creamy base enhanced by a touch of olive oil and a hint of tangy Greek yogurt, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

362kcal
Protein
37g
Fat
7.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (170g)

1/2 medium Potato (75g)

1/2 medium Carrot (35g)

1 stalk Celery (40g)

1/4 medium Onion (30g)

1/4 cup Low-Fat Cream (61g)

1 tsp Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Clam Broth (240g)

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat and sauté the chopped onion, celery, and carrot until softened, about 5 minutes.

  • 2

    Add diced potato to the pot and continue to sauté for another 3 minutes to begin softening the potato.

  • 3

    Pour in the clam broth and bring the mixture to a simmer. Let it cook for about 10 minutes or until the potatoes are tender.

  • 4

    Stir in the clams and allow them to heat through for 2-3 minutes.

  • 5

    Reduce heat to low and stir in the low-fat cream and Greek yogurt, ensuring the soup becomes creamy and well blended.

  • 6

    Season with salt and pepper to taste, and let the soup simmer for an additional 2 minutes before serving.