High Protein Soup
Serves 4

15 cherry tomatoes
2 red onions, peeled and cut into wedges
2 chopped red peppers
1 chopped medium courgette
3 chopped garlic cloves
2 tsp chopped thyme
1 tsp chopped rosemary
½ tsp ground cumin
Salt and freshly ground black pepper
Olive oil

100ml vegetable stock
200g low fat cottage cheese

Garnish with chopped parsley

Preheat the oven to 190°C/fan 170°C/gas 5.
Place the tomatoes, onion, red peppers, courgette and garlic cloves into a roasting tray.
Season with thyme, rosemary, cumin, salt and freshly ground black pepper, drizzle with olive oil.
Roast for 25 to 30 minutes until golden.
Take out and leave to cool slightly.
Place into a blender with 100ml vegetable stock and cottage cheese and blend well.
Check the seasoning and add salt and black pepper if needed.
Ladle into bowls and garnish with chopped parsley.