Cut the spring onions into fine rings. Cut a few onion greens into small pieces as well. Remove peel from potatoes and cut out balls with Parisian spoon.
Sauté onions, onion greens and potatoes in clarified butter until colorless, add vegetable soup. Add the curry paste and coconut milk, bring to a boil, simmer at low heat until the potatoes are cooked. Season with herb salt.
Cut the romanesco or broccoli into small roses and steam until crisp. Add the curried quinces to the potatoes, simmer for 10 minutes and season with lime juice.
Arrange the potato-quince curry in warm plates. Garnish with romanesco, coriander greens and chili strips.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!