Roasted Vegetable Soup with Cottage Cheese

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

Line a baking dish with parchment paper, add the vegetables, sprinkle with dried thyme, salt, and drizzle with olive oil. Bake at 200 C for 25 minutes or until the vegetables soften.

Chop the nuts into smaller pieces and mix with poppy seeds. Heat a pan and toast the mixture over medium heat. Stir while toasting.