Roasted Vegetable Soup with Cottage Cheese

Name: Roasted Vegetable Soup with Cottage Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 small zucchini; 2 red peppers/bell peppers; 150 g cherry tomatoes; 1 onion; 2 carrots; ¼ teaspoon dried thyme; 1 tablespoon olive oil; ½ teaspoon salt; 200 g cottage cheese; 450 ml vegetable broth; 30 g almonds; 30 g hazelnuts; 1 tablespoon poppy seeds; ground pepper; fresh basil

3 SERVINGS

Under an hour

Buy all ingredients right below the recipe

Ingredients

1 small zucchini
2 red peppers/bell peppers
150 g cherry tomatoes
1 onion
2 carrots
¼ teaspoon dried thyme
1 tablespoon olive oil
½ teaspoon salt
200 g cottage cheese
450 ml vegetable broth
30 g almonds
30 g hazelnuts
1 tablespoon poppy seeds
ground pepper
fresh basil

Instructions

1
Wash and clean the vegetables. Cut the zucchini and carrots lengthwise in half, then into quarters, the peppers in half, and the onion into quarters.
2
Line a baking dish with parchment paper, add the vegetables, sprinkle with dried thyme, salt, and drizzle with olive oil. Bake at 200 C for 25 minutes or until the vegetables soften.
3
Chop the nuts into smaller pieces and mix with poppy seeds. Heat a pan and toast the mixture over medium heat. Stir while toasting.
4
Place the roasted vegetables into a blender, add vegetable broth and cottage cheese, and blend until smooth. Season with salt and pepper. Serve with toasted seeds and fresh basil.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that don't lack flair and delicious taste!