Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.