Roasted Vegetable Soup with Cottage Cheese

Wash and clean the vegetables. Halve the zucchini and carrots lengthwise, then quarter them. Halve and deseed the bell pepper, quarter the onion.

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.

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.