Roasted Vegetable Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 29.58 ml olive oil
- 2 zucchini, cut into 1/2-inch pieces
- 236.59 ml fresh corn kernels (thawed if using frozen) or 236.59 ml frozen corn kernels (thawed if using frozen)
- 10 thin asparagus spears, cut into 1/2-inch pieces or 113.39 g green beans
- 4.92 ml fresh garlic, minced (optional)
- 2.46 ml dried oregano
- 2.46 ml ground cumin
- salt, to taste
- 1182.95 1182.95 ml fat-free chicken broth or 1182.95 ml vegetable broth
- 14.79 ml hot pepper sauce, such as Tabasco (optional)
- 425.24 g can chickpeas or 425.24 g can white beans
- 236.59 ml frozen peas, thawed
- 118.29 ml fresh cilantro, chopped and loosely packed
directions
- Preheat oven to 450°F.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana