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.
Ingredientsoil (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!