Sweet potato & jerusalem artichoke soup with anice & roasted quinoa

Ingredients

• 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
• 1.5 tsp maple syrup
• 1.5 tbsp coconut oil, melted
• 1/2 cup oat milk
• 1 tsp brown cane sugar
• Salt & pepper, to taste