Roasted Vegetable Cream Soup with Cottage Cheese

Wash and clean the vegetables. Cut the zucchini and carrots lengthwise into halves and then into quarters. Cut the peppers into halves and the onion into quarters.

Line a baking tray with baking paper and arrange the vegetables. Sprinkle with dried thyme, salt, and drizzle with olive oil. Bake at 200°C for about 25 minutes or until the vegetables are tender and lightly browned.

Chop the almonds and hazelnuts into smaller pieces and mix them with the poppy seeds. Heat a pan and toast the mixture over medium heat, stirring continuously, until fragrant and lightly browned.