Creamy Clam and Root Vegetable Soup

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

Creamy Clam and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Soup

Enjoy a velvety, comforting bowl of soup featuring tender clams and earthy root vegetables, all melded together in a smooth, creamy broth accented with aromatic herbs. This sophisticated yet simple dish brings out natural sweetness from the vegetables and a distinct, briny flavor from the clams.

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NUTRITION

444kcal
Protein
49.7g
Fat
8.3g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (drained)

1 Parsnip (approx. 100g)

1 Carrot (approx. 61g)

1 Celery stalk (approx. 40g)

1 small Yellow Onion (approx. 70g)

1 Garlic clove

1 tsp Olive Oil

1/2 cup Low-Fat Milk

1/2 cup Clam Juice

1 tbsp All-Purpose Flour

1/4 cup Nonfat Greek Yogurt (garnish)

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PREPARATION

  • 1

    Drain the canned clams and set aside, reserving the clam juice if needed for extra flavor.

  • 2

    Finely dice the yellow onion and garlic. Peel and chop the parsnip and carrot into small, uniform pieces. Slice the celery.

  • 3

    Heat olive oil in a large saucepan over medium heat. Sauté the onion, garlic, parsnip, carrot, and celery until the vegetables soften and the onion becomes translucent, about 5-7 minutes.

  • 4

    Sprinkle the flour over the vegetables and stir for about 1 minute to lightly toast the flour, creating a roux.

  • 5

    Pour in the low-fat milk and clam juice, stirring continuously to incorporate the roux smoothly into the liquid.

  • 6

    Add the clams to the pot and lower the heat. Let the soup simmer for 5-7 minutes ensuring the flavors meld together.

  • 7

    Taste and adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm, garnished with a dollop of nonfat Greek yogurt to add an extra creamy texture and tang.

Creamy Clam and Root Vegetable Soup

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

Creamy Clam and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Soup

Enjoy a velvety, comforting bowl of soup featuring tender clams and earthy root vegetables, all melded together in a smooth, creamy broth accented with aromatic herbs. This sophisticated yet simple dish brings out natural sweetness from the vegetables and a distinct, briny flavor from the clams.

NUTRITION

444kcal
Protein
49.7g
Fat
8.3g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (drained)

1 Parsnip (approx. 100g)

1 Carrot (approx. 61g)

1 Celery stalk (approx. 40g)

1 small Yellow Onion (approx. 70g)

1 Garlic clove

1 tsp Olive Oil

1/2 cup Low-Fat Milk

1/2 cup Clam Juice

1 tbsp All-Purpose Flour

1/4 cup Nonfat Greek Yogurt (garnish)

PREPARATION

  • 1

    Drain the canned clams and set aside, reserving the clam juice if needed for extra flavor.

  • 2

    Finely dice the yellow onion and garlic. Peel and chop the parsnip and carrot into small, uniform pieces. Slice the celery.

  • 3

    Heat olive oil in a large saucepan over medium heat. Sauté the onion, garlic, parsnip, carrot, and celery until the vegetables soften and the onion becomes translucent, about 5-7 minutes.

  • 4

    Sprinkle the flour over the vegetables and stir for about 1 minute to lightly toast the flour, creating a roux.

  • 5

    Pour in the low-fat milk and clam juice, stirring continuously to incorporate the roux smoothly into the liquid.

  • 6

    Add the clams to the pot and lower the heat. Let the soup simmer for 5-7 minutes ensuring the flavors meld together.

  • 7

    Taste and adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm, garnished with a dollop of nonfat Greek yogurt to add an extra creamy texture and tang.