Roasted Vegetable Cream Soup with Cottage Cheese

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

Line a baking tray with parchment paper, arrange the vegetables, sprinkle with dried thyme, salt, and drizzle with olive oil. Bake at 200°C for 25 minutes or until the vegetables have softened.

Chop the nuts (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.