I often have plain boiled vegetables with my meal, and have taken to saving the water they were cooked in to fill up any remaining empty spaces when I’ve reached the end of my Calories. I sometimes add salt & pepper and maybe a herb or two and just return the pan to the heat to let them infuse, and then I’ve got a tasty, filling broth that quite likely contains some of the water-soluble nutrients from the vegetables, but no Calories that haven’t already been accounted for.