“Filler” Veggie Crock Pot Soup

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Using vegetables as a way to fill up your macros serves as a great way to get volume in your meals and consequently feel satiated longer (not to mention all those micronutrients and fibre!). Try out this super simple, set-and-go soup that you can assemble in the morning to come home to a hearty, nutritious, side dish.


1 ½ cups sliced white mushrooms

1 cup chopped parsnip

1 cup chopped celery

1 medium white onion

2 cups baby spinach

2 whole carrots

3 cups (1 large tin) diced tomatoes

1 cup low sodium chicken broth

1 tbsp oregano

1 tbsp dried thyme

1 tbsp garlic powder

1 tbsp paprika

2 bay leaves


Throw all ingredients into a medium-sized crock pot. Stir, and set to cook on high for 5 hours or low for 8. Discard bay leaves before serving & season to taste.

Per cup: 65 cals 11C/1F/3P

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