Sweet potato & jerusalem artichoke soup with anice & roasted quinoa

-
Darrian Wilkins
- Last update: February 20, 2022
Sweet potato & jerusalem artichoke soup with anice & roasted quinoa

(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 toppingÂ
- 1/2 cup quinoa, soaked for a few minutes
- Grated nutmeg
- Shaved hazelnuts
- Cilantro, chopped finely
How to make it:
- 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
- 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.
- Add the sweet potato, sunroots, anice & bay leaves. Cook for another 5 minutes. Keep stirring. Pour the white wine into the pan and combine.
- 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.
- 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.
- Transfer back to the pan, reheat on low fire, add salt and pepper to taste.
- 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.
- 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.
