Velvety Sunchoke and Hazelnut Soup

Fragrant, earthy, and creamy sunchoke and hazelnut soup topped with fried capers for a nice, salty crunch. Vegan + gluten-free.

4 3/4 cup (865 g) peeled and chopped sunchokes + 1 tablespoon oil of your choice
1/3 cup (46 g) hazelnuts
2-3 large garlic cloves
2 3/4 cup ( ml) vegetable broth
2 cups (500 ml) unsweetened nut milk or as needed
1/2 cup (62 g) capers
3/4 cup ( ml) vegetable oil
sea salt and pepper, to taste
2 teaspoons olive oil + more to serve

View the full recipe at Gratitude and Greens →