Cook the frozen vegetables in the soup until soft, remove and rinse with cold water (this preserves the color). Stir the uncooled QimiQ until smooth. Add the low-fat curd, mustard, parsley, tarragon, salt and pepper and mix well. Finally, fold in the cooked vegetables. Line a small loaf pan or terrine dish (capacity approx. 800 ml) with cling film, pour in the vegetable mixture and chill well in the refrigerator (preferably overnight). Turn out the terrine, remove the cling film and portion the terrine with a sharp knife.
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