Roasted Vegetable Cream Soup with Cottage Cheese

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

Line a baking tray with baking paper, place the vegetables on it, sprinkle with dried thyme, salt, and drizzle with olive oil. Bake at 200°C for about 25 minutes, or until the vegetables are tender.

Chop the almonds and hazelnuts into smaller pieces, then mix with the poppy seeds. Heat a pan and toast the mixture over medium heat, stirring constantly.