This Easy Homemade Crockpot Vegetable Soup is a whole30, paleo and vegan dinner with only 1 SmartPoint and 85 calories! Perfect for busy weeknights!
Combine everything, up to the garlic, in a large slow cooker (mine is 7 quarts) seasoning with 1 tsp of salt.
Cut the tip off the garlic head, to expose the tips. Rub with exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
Cook on HIGH until the vegetables are fork-tender - this took 3 hours in my slow cooker. It could take anywhere from 2-4 hours, depending on how hot your slow cooker runs.
Stir in the spinach and parsley and cook on LOW for another 30 mins - 1 hour, or until the spinach is wilted.
Remove the garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you'd like into the soup - adjusting to taste as you add. Additionally, add the additional salt if needed (I think it needs it!)