Preheat your oven to 400°F (200°C). Cut off the top of a garlic bulb, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 40-45 minutes.

Slice 1–2 leeks lengthwise, rinse under cold water, cut into half-moon shapes. Soak ½ cup cashews in warm water for 30 minutes. Blanch 2 cups spinach in boiling water for 1-2 minutes, then squeeze out excess moisture.

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 cup marinated artichokes, sear for 5-6 minutes until golden-brown. Transfer to a bowl.

In the same Dutch oven, sauté leeks with a pinch of salt for 10 minutes until translucent. Add chopped onion and fold in leftover artichoke bits.

Stir in ¼ cup nutritional yeast, 1 teaspoon ground coriander, and ½ teaspoon red pepper flakes. Cook for 2-3 minutes.

Add 2 cans of drained cannellini beans and 4 cups vegetable broth. Toss in 2 bay leaves and thyme, bring to a boil, then simmer for 20 minutes.

Blend soaked cashews, roasted garlic, 1 tablespoon miso paste, and 1 cup water until smooth. Add blanched spinach and blend again.

Discard bay leaves and thyme. Stir in the creamy mixture and seared artichokes. Adjust seasoning with salt and heat through.