Roasted Veggie Soup

I was in the mood for soup one day, so I picked up a few veggies that looked healthy.  This soup is relatively simple, low-fat, and tastes really good because the veggies are roasted!  It’s also pretty forgiving in terms of which veggies you put in, and how much- so it’s great for using up leftover veggies!  If you want to make it creamy, you can add a spoon of sour cream or cream cheese when you serve it.


oil (just enough to lightly coat the bottom of a pan, I use an oil spray to minimize how much comes out)
1 green zucchini, cut into thick slices
1 yellow zucchini, cut into thick slices
1 long, thin purple eggplant, cut into thick slices
1 potato, cut into large cubes
1 tomato, cut into large cubes
1 small onion, cut into large cubes
2 cloves garlic, cut into halves
1/4 tsp salt
1/4 tsp Black and Red spice (contains black pepper and cayenne pepper, you can use regular ground black pepper instead if you want)
1/4 tsp dried oregano


1.  Lightly oil a glass pan (I used a 9×13).  Put the veggies in and sprinkle a little bit of salt on top.  Broil the veggies on the top rack of the oven, stirring every 5 min, until they turn brown (~15 min).  Let them cool.

2.  Blend the veggies with ~1 cup of water (you can add more/less if you want a thinner/thicker soup).

3.  Pour into a saucepan and bring to a boil.  Add salt, pepper, and oregano and simmer for ~5 mins.  Serve hot!



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