Preheat your oven to 400°F (200°C). Trim the top off a garlic bulb, drizzle it with a bit of olive oil, and wrap it in aluminum foil. Roast the garlic for 40–45 minutes until it's soft and caramelized.

While the garlic roasts, clean the leeks by slicing them in half lengthwise and rinsing between layers to remove dirt. Dice a small onion and soak raw cashews in warm water for at least 15 minutes. Blanch fresh spinach in boiling water for 1-2 minutes until wilted, then immediately transfer it to an ice bath.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add drained artichoke hearts, and sear them for about 5-6 minutes until golden and slightly crisp.

Add your cleaned and sliced leeks to the pot with the artichokes. Cook for about 10 minutes until softened. Stir in diced onion, cooking for another 5 minutes.

Sprinkle in the nutritional yeast and your preferred spices, stirring for 2-3 minutes until the aromas blossom.

Add drained cannellini beans and vegetable broth to the pot, along with bay leaves and fresh thyme. Raise heat to boil, then reduce to simmer for about 20 minutes.

In a high-speed blender, combine soaked cashews, roasted garlic cloves, and miso paste with water. Blend until smooth. Add blanched spinach and blend again.

Remove bay leaves from the pot and stir in the cashew cream mixture and seared artichokes. Mix well until the soup is creamy and flavors meld together. Taste and adjust seasoning as needed.