Skip navigation

Buy all ingredients right below the recipe

Ingredients

  • 1 small zucchini
  • 2 red bell peppers
  • 150 g cherry tomatoes
  • 1 yellow onion
  • 2 carrots
  • 1/4 tsp dried thyme
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 200 g cottage cheese
  • 450 ml vegetable broth
  • 30 g almonds
  • 30 g hazelnuts
  • 1 tbsp ground blue poppy seeds
  • 1 pinch ground black pepper
  • 5 g fresh basil

Preparation and Roasting

  • 1
    Wash and clean the vegetables. Halve the zucchini and carrots lengthwise, then quarter them. Halve and deseed the bell pepper, quarter the onion.
  • 2
    Line a baking sheet with parchment paper, spread the vegetables on it, sprinkle with dried thyme and salt, and drizzle with olive oil. Roast in a preheated oven at 200 °C for about 25 minutes until the vegetables are soft.

Prepare the Topping

  • 1
    Chop the almonds and hazelnuts into small pieces and mix with the poppy seeds. Heat a pan and roast the mixture over medium heat, stirring constantly, until golden brown.

Blend and Serve

  • 1
    Place the roasted vegetables in a blender. Add the vegetable broth and cottage cheese and blend everything into a smooth cream. Season with salt and pepper. Pour the soup into bowls and serve garnished with the nut-poppy seed topping and fresh basil.
Tip
For an even creamier consistency, you can stir in some of the cottage cheese after blending.
The soup can be perfectly prepared in advance and reheated the next day – ideal for meal prep!
Knuspr-Küche
Ein kleiner Spritzer Zitronensaft kurz vor dem Servieren verleiht der Suppe eine wunderbare Frische und hebt die Röstaromen des Gemüses noch mehr hervor.

Ingredients