Preheat your oven to 400°F (200°C). Cut the top off a whole garlic bulb, drizzle it with olive oil, wrap it tightly in foil, and roast it for 40-45 minutes. Once the garlic is soft and caramelized, let it cool before squeezing the cloves out into a bowl.

While the garlic roasts, slice the leeks into thin rounds and rinse thoroughly to remove any dirt. Dice a small onion and soak your raw cashews in boiling water. Blanch the fresh spinach in hot water for 1-2 minutes, then cool it in ice water and squeeze out any excess moisture.

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

In the same pot, lower the heat to medium and add sliced leeks with a pinch of salt. Sauté for about 10 minutes until softened, then add diced onion and cook for an additional 5 minutes.

Stir in nutritional yeast, coriander, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.

Add cannellini beans and vegetable broth to the pot, bringing to a boil. Reduce heat and let it simmer for about 20 minutes.

While the soup simmers, drain soaked cashews and add them to a blender with roasted garlic, miso paste, and a splash of water. Blend until smooth and creamy, then fold in the blanched spinach.

Remove pot from heat and add cashew cream and seared artichokes back into the soup, stirring gently. Taste and adjust seasoning with salt and pepper as needed before serving.