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.

Meanwhile, roughly chop the almonds and hazelnuts and mix with the poppy seeds. Heat a pan without fat and roast the mixture over medium heat, stirring, until golden brown. Set aside.