(serves 4)

You need:

• 0.5 kg/ 1 lb jerusalem artichoke/sunroots, peeled & diced
• 1 large sweet potato (about 2 cups), peeled & diced
• 1 yellow onion, peeled & chopped finely
• 4 cups low sodium vegetable stock
• 2 bay leaves
• 2 anice stars
• 1/4 cup dry white wine such as a Chardonnay
• 1 1/2 tsp maple syrup
• 1.5 tbsp coconut oil, melted
• 1/2 cup oat milk
• 1 tsp brown cane sugar
• Salt & pepper, to taste

For the topping 

• 1/2 cup quinoa, soaked for a few minutes
• Grated nutmeg
• Shaved hazelnuts
• Cilantro, chopped finely

How to make it:

1. Preheat the oven to 190C/375F. Line a baking sheet with parchment paper. Coat the cut and peeled sunroofs with coconut oil and maple syrup. Roast for 15 minutes. Set aside
2. Place a large knob of coconut oil in a heavy-bottomed pan on medium high heat. Add onion and cook for about 8 minutes. Stir every now and then.
3. Add the sweet potato, sunroots, anice & bay leaves. Cook for another 5 minutes. Keep stirring. Pour the white wine into the pan and combine.
4. After a few minutes, add the vegetable stock and stir well. Bring to a boil and lower heat. Cook 10 minutes covered and 15 minutes uncovered.
5. Pour the milk into the pan, add the sugar and mix. Remove the nice stars & bay leaves. Transfer to a blender, leave the small cap open and cover with a towel. Blend until smooth.
6. Transfer back to the pan, reheat on low fire, add salt and pepper to taste.
7. Meanwhile prepare the topping. Rinse the soaked quinoa and drain well. Heat in a small frying pan on low fire. Swirl the pan every now and then and wait until the quinoa starts to brown a little and you hear a popping sound.
8. Combine in a bowl with the cilantro and hazelnuts. Sprinkle on top of the soup. Enjoy! Covered, the soup keeps well in the fridge for 2 days.