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

1. Preheat oven to 450F.
2. Coat the bottom of a large roasting pan by brushing the olive oil over it.
3. Add zucchini, corn, asparagus, garlic (if using), oregano, cumin, and salt; toss well.
4. Place vegetables in oven and roast, uncovered, for about 15-25 minutes, turning occasionally.
5. Remove from oven and allow to cool completely.
6. Transfer the vegetables to a large saucepan and add the broth, hot sauce, chickpeas, peas, and cilantro.
7. Bring to a boil over high heat, reduce heat, and simmer for 30 minutes.
8. Remove from heat and cool.
9. Chill, covered, until ready to serve, up to 2 days ahead.
10. Add more water or broth if the soup is too thick for your taste.
11. If serving hot, heat through and adjust salt to taste.
12. 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)