Sweet Potato and Quince Soup

Ingredients

• 2 onions
• 400 g quince
• 4 tbsp olive oil
• 400 g sweet potatoes
• 1 apple
• 100 g Celery Root
• 800 ml vegetable broth
• 100 ml soy cream (or spelt, rice, or oat cream)
• Salt
• Pepper (freshly ground)
• 2 slices whole‑grain bread
• 2 sprigs parsley
• 1 tbsp Lemon Juice
• 4 piment berries (crushed in a mortar)

Instructions

1. 1.

   Peel and dice the onions. Grate, peel, quarter, and core the quince; cut into small cubes and combine with the onions in a pot with 2 tbsp oil, sauté slowly for 6–8 minutes while stirring.

2. 2.

   Meanwhile peel the sweet potatoes, apple, and celery root; quarter the apple and remove seeds, then dice everything. Reserve 4 tbsp of the quince mixture as garnish. Add the remaining vegetables and apple to the pot, sauté briefly, then pour in the broth and soy cream. Season with salt and pepper, and simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   In a separate pan, heat the remaining oil and toast the cubed bread until golden brown. Wash, dry, and strip the parsley leaves. Combine the toasted bread, parsley, and reserved quince mixture in the soup, remove from heat.

4. 4.

   Puree the soup finely; if desired, reduce further or add more broth (optionally strain through a fine sieve). Season with lemon juice, salt, and pepper, then ladle onto plates. Top each bowl with the bread‑quince mix and sprinkle piment berries before serving.