Preheat your oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Place the wrapped garlic on a baking sheet and roast for 40–45 minutes until the cloves are golden and soft.

While the garlic roasts, prepare the other ingredients. Thinly slice the leeks and dice the onions. Soak the raw cashews in boiling water to soften for about 15 minutes. Blanch the spinach in boiling water for 30 seconds, then transfer to an ice bath.

In a large pot, heat a drizzle of olive oil over medium-high heat. Add the jarred marinated artichokes, cooking them undisturbed for about 5–6 minutes until they develop a slight golden color.

Add the sliced leeks to the pot and sauté for about 10 minutes. Then, toss in the diced onions and continue to cook for an additional 5 minutes.

Sprinkle in the nutritional yeast, ground coriander, and red pepper flakes. Cook for about 2 minutes until fragrant, stirring continuously.

Stir in the cannellini beans and vegetable broth, then add bay leaves and fresh thyme. Bring to a boil, then reduce heat and let it simmer for 20 minutes.

In a blender, combine the soaked cashews, roasted garlic cloves, miso paste, and a splash of water. Blend until smooth and creamy, then add the blanched spinach and pulse a couple of times.

Pour the blended cashew cream into the simmering soup, stirring gently to combine everything. Remove bay leaves and serve hot.