# Spinach Artichoke White Bean Soup

A delicious and creamy spinach artichoke white bean soup that's essentially a giant creamy bowl for dipping.

- Total time: 40 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Cut 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. Let the roasted garlic cool.
3. Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
4. Dice the yellow onion.
5. Soak the raw cashews in boiling water for 10 minutes, then drain.
6. Blanch the fresh spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
7. In a large Dutch oven, heat avocado oil over medium-low heat.
8. Add the drained quartered marinated artichoke hearts in an even layer and sear for 5-6 minutes undisturbed, until browned, then transfer to a bowl.
9. Add the sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
10. Add the diced onion and sauté for 5 more minutes.
11. Stir in nutritional yeast, ground coriander, and red pepper flakes, and cook for 2-3 minutes until fragrant.
12. Add the drained and rinsed cannellini beans and vegetable broth.
13. Stir well, then add bay leaves and thyme sprigs.
14. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
15. In a blender, combine the soaked cashews, squeezed roasted garlic, yellow miso paste, and 1 cup of water, then blend until smooth.
16. Add the blanched spinach to the blender and blend again until mostly pureed.
17. Discard the bay leaves and thyme from the soup.
18. Stir in the cashew spinach cream and seared artichokes into the soup.
19. Mix until well combined, then remove from heat.
20. Season with salt to taste.
21. Serve with some toasted sourdough bread and a drizzle of extra virgin olive oil.

## Equipment

- knife
- cutting board
- foil
- large Dutch oven
- tongs
- wooden spoon
- blender
- soup ladle
- measuring 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.

## Source

- Original video: https://www.instagram.com/reel/DP2WkIJjCDa/?igsh=MXM3YTdkbnEyZGZkeg==
- Recipe page: https://www.cliprecipe.com/recipe/310a10fa-1752-4b4d-88f6-8787c4b3933b
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt