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Quince and carrot soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 321
  • Fat about 22g
  • Carbohydrates about 19g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 2 quinces
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 800 g carrots, cut into approx. 1.5 cm slices
  • 1.2 litres vegetable bouillon
  • 3 tbsp pecan nuts, halved
  • 4 tbsp crème fraîche
  • 3 tbsp pumpkin seeds
  • 1 tbsp olive oil
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And that's how it's done
And that's how it's done
Peel and quarter the quinces, remove the cores and cut into slices. Heat the olive oil in a pan, sauté the onion. Add the quinces and carrots, cook briefly. Pour in the stock, bring to the boil, reduce the heat, cover the soup and simmer for approx. 20 mins. Puree the soup using a hand blender.
Toast the pecan nuts and pumpkin seeds in olive oil for approx. 3 mins. Serve the soup, garnish with the pecan nuts, pumpkin seeds and crème fraîche.