Sweet potato soup

Ingredients for 4 servings:

• 400 g sweet potatoes
• 400 g potatoes
• 300 g carrot(s)
• 1 handful of green spelt meal
• 1 onion(s)
• 1 sprig of rosemary
• 2 bay leaves
• 1 shot of dry white wine
• 400 ml vegetable stock
• 100 ml milk
• pumpkin seeds
• Crème fraîche
• Mixed frozen herbs to taste
• salt and pepper
• 1 tbsp germ oil
• 1 liter vegetable broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Sauté chopped onions in germ oil and deglaze with white wine. Add peeled and finely chopped vegetables, rosemary, bay leaves, and green spelt meal. Pour in the stock and broth, and simmer until tender. Pick out the rosemary and bay leaves and puree the rest (leaving a few pieces). Add about 100 ml of milk. If necessary, add more broth until the desired (creamy) consistency is reached. Season with salt and pepper. Finally, ladle the soup into bowls, place a dollop of crème fraîche in the center, and sprinkle with mixed herbs and pumpkin seeds.