Start by preheating your oven to 400°F. Cut the top off a garlic bulb, drizzle it lightly with olive oil, and wrap it tightly in aluminum foil. Place the foil packet in the oven and roast for 40-45 minutes until the garlic is golden brown and tender.

While the garlic roasts, clean and slice one leek, dice a medium onion, and soak a cup of raw cashews in boiling water for 10 minutes. Blanch fresh spinach in boiling water for 1-2 minutes, drain and set aside.

In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the jarred marinated artichokes and sear them for about 5-6 minutes until browned. Use a slotted spoon to remove and set aside.

In the same Dutch oven, lower the heat and add the sliced leeks with a pinch of salt. Sauté for about 10 minutes until softened. Add diced onions and continue to sauté for an additional 5 minutes.

Stir in 1/4 cup of nutritional yeast, 1/2 teaspoon of ground coriander and a pinch of red pepper flakes. Cook for 2-3 minutes until well combined.

Add two cups of rinsed cannellini beans and four cups of vegetable broth to the Dutch oven. Toss in the bay leaves and thyme. Bring to a boil, then reduce and simmer uncovered for about 20 minutes.

In a blender, combine the soaked cashews, roasted garlic cloves, 1 tablespoon of miso paste, and about a cup of water. Blend until smooth. Fold in the blanched spinach and blend again until incorporated.

Once the soup has simmered, discard the bay leaves and stir in the creamy cashew-spinach mixture along with the seared artichokes. Adjust seasoning with salt and pepper. Serve hot.