Spinach Artichoke White Bean Soup

40 mins
Serves 1
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Directions

  1. 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.
  2. 2Cut 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.
  3. 3Cut 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.
  4. 4Let the roasted garlic cool.
  5. 5Let the roasted garlic cool.
  6. 6Let the roasted garlic cool.
  7. 7Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  8. 8Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  9. 9Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  10. 10Dice the yellow onion.
  11. 11Dice the yellow onion.
  12. 12Dice the yellow onion.
  13. 13Soak the raw cashews in boiling water for 10 minutes, then drain.
  14. 14Soak the raw cashews in boiling water for 10 minutes, then drain.
  15. 15Soak the raw cashews in boiling water for 10 minutes, then drain.
  16. 16Blanch the fresh spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  17. 17Blanch the fresh spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  18. 18Blanch the fresh spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  19. 19In a large Dutch oven, heat avocado oil over medium-low heat.
  20. 20In a large Dutch oven, heat avocado oil over medium-low heat.
  21. 21In a large Dutch oven, heat avocado oil over medium-low heat.
  22. 22Add the drained quartered marinated artichoke hearts in an even layer and sear for 5-6 minutes undisturbed, until browned, then transfer to a bowl.
  23. 23Add the drained quartered marinated artichoke hearts in an even layer and sear for 5-6 minutes undisturbed, until browned, then transfer to a bowl.
  24. 24Add the drained quartered marinated artichoke hearts in an even layer and sear for 5-6 minutes undisturbed, until browned, then transfer to a bowl.
  25. 25Add the sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  26. 26Add the sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  27. 27Add the sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  28. 28Add the diced onion and sauté for 5 more minutes.
  29. 29Add the diced onion and sauté for 5 more minutes.
  30. 30Add the diced onion and sauté for 5 more minutes.
  31. 31Stir in nutritional yeast, ground coriander, and red pepper flakes, and cook for 2-3 minutes until fragrant.
  32. 32Stir in nutritional yeast, ground coriander, and red pepper flakes, and cook for 2-3 minutes until fragrant.
  33. 33Stir in nutritional yeast, ground coriander, and red pepper flakes, and cook for 2-3 minutes until fragrant.
  34. 34Add the drained and rinsed cannellini beans and vegetable broth.
  35. 35Add the drained and rinsed cannellini beans and vegetable broth.
  36. 36Add the drained and rinsed cannellini beans and vegetable broth.
  37. 37Stir well, then add bay leaves and thyme sprigs.
  38. 38Stir well, then add bay leaves and thyme sprigs.
  39. 39Stir well, then add bay leaves and thyme sprigs.
  40. 40Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  41. 41Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  42. 42Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  43. 43In a blender, combine the soaked cashews, squeezed roasted garlic, yellow miso paste, and 1 cup of water, then blend until smooth.
  44. 44In a blender, combine the soaked cashews, squeezed roasted garlic, yellow miso paste, and 1 cup of water, then blend until smooth.
  45. 45In a blender, combine the soaked cashews, squeezed roasted garlic, yellow miso paste, and 1 cup of water, then blend until smooth.
  46. 46Add the blanched spinach to the blender and blend again until mostly pureed.
  47. 47Add the blanched spinach to the blender and blend again until mostly pureed.
  48. 48Add the blanched spinach to the blender and blend again until mostly pureed.
  49. 49Discard the bay leaves and thyme from the soup.
  50. 50Discard the bay leaves and thyme from the soup.
  51. 51Discard the bay leaves and thyme from the soup.
  52. 52Stir in the cashew spinach cream and seared artichokes into the soup.
  53. 53Stir in the cashew spinach cream and seared artichokes into the soup.
  54. 54Stir in the cashew spinach cream and seared artichokes into the soup.
  55. 55Mix until well combined, then remove from heat.
  56. 56Mix until well combined, then remove from heat.
  57. 57Mix until well combined, then remove from heat.
  58. 58Season with salt to taste.
  59. 59Season with salt to taste.
  60. 60Season with salt to taste.
  61. 61Serve with some toasted sourdough bread and a drizzle of extra virgin olive oil.
  62. 62Serve with some toasted sourdough bread and a drizzle of extra virgin olive oil.
  63. 63Serve with some toasted sourdough bread and a drizzle of extra virgin olive oil.

Ingredients

  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 2 tsp Avocado oil
  • 2 tsp Avocado oil
  • 2 tsp Avocado oil
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 0.5 cup raw cashews
  • 0.5 cup raw cashews
  • 0.5 cup raw cashews
  • 5 oz fresh spinach
  • 5 oz fresh spinach
  • 5 oz fresh spinach
  • 1 jar quartered marinated artichoke hearts
  • 1 jar quartered marinated artichoke hearts
  • 1 jar quartered marinated artichoke hearts
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 10 thyme sprigs
  • 10 thyme sprigs
  • 10 thyme sprigs
  • 1 tsp yellow miso paste
  • 1 tsp yellow miso paste
  • 1 tsp yellow miso paste
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • toasted sourdough bread
  • toasted sourdough bread
  • toasted sourdough bread
  • Extra virgin olive oil
  • Extra virgin olive oil
  • 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.