Roasted Vegetable Soup
- 2 tablespoons olive oil
- 2 zucchini, cut into 1/2-inch pieces
- 1 cup fresh corn kernels (thawed if using frozen) or 1 cup frozen corn kernels (thawed if using frozen)
- 10 thin asparagus spears, cut into 1/2-inch pieces or 14 lb green beans
- 1 teaspoon fresh garlic, minced (optional)
- 12 teaspoon dried oregano
- 12 teaspoon ground cumin
- salt, to taste
- 5 cups water or 5 cups fat-free chicken broth or 5 cups vegetable broth
- 1 tablespoon hot pepper sauce, such as Tabasco (optional)
- 1 (15 ounce) can chickpeas or 1 (15 ounce) can white beans
- 1 cup frozen peas, thawed
- 12 cup fresh cilantro, chopped and loosely packed
- Preheat oven to 450F.
- Coat the bottom of a large roasting pan by brushing the olive oil over it.
- Add zucchini, corn, asparagus, garlic (if using), oregano, cumin, and salt; toss well.
- Place vegetables in oven and roast, uncovered, for about 15-25 minutes, turning occasionally.
- Remove from oven and allow to cool completely.
- Transfer the vegetables to a large saucepan and add the broth, hot sauce, chickpeas, peas, and cilantro.
- Bring to a boil over high heat, reduce heat, and simmer for 30 minutes.
- Remove from heat and cool.
- Chill, covered, until ready to serve, up to 2 days ahead.
- Add more water or broth if the soup is too thick for your taste.
- If serving hot, heat through and adjust salt to taste.
- Serve in bowls or mugs.
olive oil, zucchini, fresh corn kernels, thin, fresh garlic, oregano, ground cumin, salt, water, hot pepper, chickpeas, frozen peas, fresh cilantro
Taken from www.food.com/recipe/roasted-vegetable-soup-489655 (may not work)