Preheat your oven to 400°F (200°C) and prepare a baking sheet. Slice the top off a whole head of garlic, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in aluminum foil and roast it for 40–45 minutes until soft and fragrant.

While the garlic roasts, clean and slice 1–2 leeks, making sure to remove any grit. Soak a cup of raw cashews in boiling water for about 10 minutes to soften them. Blanch the spinach briefly in boiling water until wilted, then drain and set aside.

In a large Dutch oven or pot, heat a tablespoon of olive oil over medium-high heat. Add 1–2 cups of chopped artichokes to the pot and sear them for 5–6 minutes until golden and fragrant. Remove the artichokes from the pot and set aside.

Lower the heat to medium and add the sliced leeks with a pinch of salt. Sauté the leeks for about 10 minutes until soft and translucent. Add half an onion and sauté for an additional 5 minutes, stirring occasionally.

Stir in 1/4 cup of nutritional yeast and spices such as thyme into the leeks and onions. Cook for 2–3 minutes until aromatic.

Pour in 4 cups of vegetable broth and add soaked cannellini beans along with bay leaves and thyme. Bring to boil over high heat, then reduce to low. Cover and simmer for 20 minutes.

Drain the soaked cashews, add to a blender with roasted garlic, a tablespoon of miso paste, and about 1 cup of water. Blend until smooth. Add blanched spinach, blending again until mostly pureed.

Remove bay leaves and thyme from the pot. Stir the cashew Spinach cream into the soup and fold in the seared artichokes. Cook for a few minutes until heated through.