Buy all ingredients right below the recipe
Ingredients
- 1 small zucchini
- 2 red bell peppers
- 150 g cherry tomatoes
- 1 yellow onion
- 2 carrots
- 200 g natural cottage cheese
- 450 ml vegetable broth
- 30 g almonds
- 30 g hazelnuts
- 1 tbsp blue poppy seeds
- fresh basil
Pantry
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1/4 tsp dried thyme
- Ground black pepper
Preparation & Roasting
- 1Wash and clean the vegetables. Halve the zucchini and carrots lengthwise, then quarter them. Halve and deseed the bell peppers, quarter the onion.
- 2Line 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.
Topping & Blending
- 1Meanwhile, 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.
- 2Place 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. Serve the soup in bowls, sprinkled with the nut-poppy seed topping and garnished with fresh basil.
Tip
For a vegan version, you can replace the cottage cheese with a plant-based soy alternative or cashew cream.
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Suppe noch cremiger mögen, können Sie einen Teil des Hüttenkäses erst nach dem Mixen unterrühren, um eine stückigere Textur zu erhalten. Das Nuss-Topping schmeckt am besten, wenn es ganz frisch geröstet über die Suppe gegebe