Spinach Artichoke White Bean Soup
Directions
- 1Cut the top of the bulb of garlic off to expose the cloves, place over foil, drizzle with 2 tsp avocado oil and a sprinkle of salt, wrap tightly, and roast for 40-45 minutes at 400°F.
- 2Let the roasted garlic cool.
- 3Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
- 4Dice the yellow onion.
- 5Soak the raw cashews in boiling water for 10 minutes, then drain.
- 6Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
- 7In a large Dutch oven, heat avocado oil over medium-low heat.
- 8Add artichoke hearts in an even layer and sear for 5-6 minutes undisturbed until browned.
- 9Transfer the seared artichokes to a bowl.
- 10Add sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
- 11Add diced onion and sauté for 5 minutes more.
- 12Stir in nutritional yeast, ground coriander, and red pepper flakes and cook for 2-3 minutes until fragrant.
- 13Add cannellini beans and vegetable broth to the pot.
- 14Stir well, then add bay leaves and thyme sprigs.
- 15Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
- 16In a blender, combine the soaked cashews, roasted garlic, miso paste, and 1 cup of water.
- 17Blend until smooth.
- 18Add spinach to the blender and blend again until mostly pureed.
- 19Discard the bay leaves and thyme from the soup.
- 20Stir in the cashew spinach cream and seared artichokes into the soup.
- 21Mix until well combined, then remove from heat.
- 22Season with salt to taste.
- 23Serve the soup with some toasted sourdough bread and a drizzle of extra virgin olive oil.
Ingredients
- 1 garlic bulb
- 2 tsp avocado oil
- sprinkle kosher salt
- 2 leeks
- 1 yellow onion
- 0.5 cup raw cashews
- 5 oz fresh spinach
- 1 jar quartered marinated artichoke hearts
- 2 tbsp nutritional yeast
- 1 tsp ground coriander
- 0.5 tsp red pepper flakes
- 1 can cannellini beans
- 4 cups vegetable broth
- 2 bay leaves
- 10 thyme sprigs
- 1 tsp yellow miso paste
- 1 cup water
- toasted sourdough bread
- extra virgin olive oil
Equipment
knifecutting boardfoildutch oventongswooden spoonblendermeasuring cup
Tips
- Roasting garlic can be done in advance.
- Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup