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: put water in a large pot, add boullion cubes, onion and potato, cover and simmer for 15 minutes, until potatoes are soft. add all the vegetables, salt, pepper and cumin, cover and simmer for at least 1 hour. if you want a thicker soup, add the oatmeal. enjoy.