Directions
- 1Cut the top of the bulb of garlic off to expose the cloves, drizzle with avocado oil and a sprinkle of salt, wrap tightly in foil, 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 the fresh 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 the drained quartered marinated artichoke hearts in an even layer and sear for 5-6 minutes undisturbed, until browned, then transfer to a bowl.
- 9Add the sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
- 10Add the diced onion and sauté for 5 more minutes.
- 11Stir in nutritional yeast, ground coriander, and red pepper flakes, and cook for 2-3 minutes until fragrant.
- 12Add the drained and rinsed cannellini beans and vegetable broth.
- 13Stir well, then add bay leaves and thyme sprigs.
- 14Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
- 15In a blender, combine the soaked cashews, squeezed roasted garlic, yellow miso paste, and 1 cup of water, then blend until smooth.
- 16Add the blanched spinach to the blender and blend again until mostly pureed.
- 17Discard the bay leaves and thyme from the soup.
- 18Stir in the cashew spinach cream and seared artichokes into the soup.
- 19Mix until well combined, then remove from heat.
- 20Season with salt to taste.
- 21Serve with some toasted sourdough bread and a drizzle of extra virgin olive oil.
Ingredients
- 1 bulb garlic
- 2 tsp Avocado oil
- 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
- Kosher salt
- 1 cup water
- toasted sourdough bread
- Extra virgin olive oil
Equipment
knifecutting boardfoillarge Dutch oventongswooden spoonblendersoup ladlemeasuring cup
Tips
- Caramelizing artichoke hearts first maximizes flavor.
- The homemade cream sauce made of soaked cashews, roasted garlic, miso paste, and spinach makes the soup extra velvety and dairy-free.
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