Roasted Vegetable Cream Soup with Cottage Cheese
40 min
Under an hour
Sezamo
Ingredients
Preparation method
Preparing the Vegetables
Wash and clean the vegetables. Cut the zucchini and carrots lengthwise into halves and then into quarters. Cut the kapia 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 extra virgin olive oil. Bake at 200°C for approximately 25 minutes or until the vegetables are soft and lightly browned.
Preparing the Topping and Finishing the Soup
Chop the almonds and hazelnuts into smaller pieces and mix them with the ground poppy seeds. Heat a pan and toast the mixture over medium heat, stirring continuously until fragrant.
Chef's tip
For an even more intense flavor, you can let the peppers brown a little longer in the oven. If the soup is too thick, you can add a little more warm vegetable stock until it reaches the desired consistency.
Nutritional values
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