Preheat your oven to 400F. Slice ¼ inch off the top of the bulb of garlic to expose the cloves. Place the bulb on a piece of foil then drizzle the top with 2 tsp of oil and a generous pinch of salt. Wrap the bulb in the foil then place in the oven for about 40-45 minutes or until nice and soft. Allow to cool. (This can be done a few days ahead)

While the garlic is roasting, prep your ingredients. Slice each leek lengthwise. Rinse off any dirt between the layers under running water. Pat dry then thinly slice the leek and dice your onion. Add the cashews to a large heat safe measuring cup or bowl and cover with boiling water for at least 10 minutes, then drain. Add the spinach to the same cup or bowl and cover with boiling water for 2 minutes or until the leaves turn bright green and become wilted. Drain the spinach and run under cold water until completely cooled. Squeeze out the excess water from the spinach then set aside.

Add 2 tbsp of oil to a large dutch oven over medium-low heat. Pat the artichoke hearts dry with a clean kitchen towel, then add to the pot. Spread the pieces out to cover the bottom of the pan and allow to sear undisturbed for about 5-6 minutes or until the bottoms start to brown. Transfer the artichokes to a bowl.

Add the leeks with a pinch of salt and stir well to combine. Allow the leeks to cook down, stirring occasionally for about 10 minutes or until slightly golden in color. Add the onion, sautéing again for 5 minutes until softened.

Stir in the nutritional yeast, coriander, and red pepper flakes, continuing to sauté for 2-3 minutes.

Add in the beans and vegetable broth then give the pot a good stir. Drop in the bay leaf and thyme sprigs, then bring the pot to a boil. Reduce the heat to a low simmer, cover with a lid and allow to cook for 20 minutes.

Transfer the cashews to a blender cup then squeeze in the roasted garlic, add the miso paste, and 1 cup of water. Blend on high until completely smooth. Add the spinach and blend again until the spinach is mostly minced. (This can be done up to 5d ahead)

Discard the bay leaves and thyme from the white bean soup. Add the cooked artichoke hearts to the pot along with the spinach cashew cream and stir well until fully mixed. Remove from heat, then serve in a bowl with a drizzle of olive oil and a piece of toasted bread.