When the wintertime chill runs through the streets, people look to warm concoctions like hot cocoa, apple cider and hot lobster bisque. What they don’t know, however, is that these body-warming treats are high in calories and low in nutrition. Here’s a healthy alternative that is easy to prepare and stocked full of heart-healthy vegetables.

 

 

Lumberjack Crockpot Soup

Ingredients

7 ½ cups chopped rutabaga
6 cups chopped carrots
1 ½ cups chopped celery
1 ½ cups chopped mushrooms
18 cups low-sodium vegetable broth
2 cups roasted chickpeas (roast in a single layer on a sheet pan at 350 degrees for 15 – 20 minutes)
1 bulb chopped garlic or 5 tsp garlic powder
2 Tbsp freshly ground black pepper
1 cup Dijon mustard
1 Tbsp extra-virgin olive oil
1 Tbsp sea salt
6 cups fresh spinach

 

Place all ingredients except spinach in a Crockpot. Cook for 6 hours until vegetables are soft. Add spinach and stir to incorporate into soup. If you don’t have a slow cooker, usea large pot on the stovetop. Cooking time varies but a good hour on medium-low is sufficient.

 

This vegan soup is packed with vitamins and healthy antioxidants to ward off winter colds and a great way to get in your daily dose of vegetables. This hearty vegetable soup recipe is also easy to freeze and reheat for lunch in the week.

 

*Lumberjack soup recipe courtesy of Shape magazine and Lauren Hooks of Lithe Foods

 

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