Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 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.

Target recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.