Preheat your oven to 400°F (200°C). Cut the top off a bulb of garlic, drizzle it with olive oil, and wrap it tightly in foil. Roast in the oven for 40-45 minutes until tender and golden brown.

Slice the leeks and rinse them thoroughly. Soak the raw cashews in warm water for about 20 minutes. Blanch spinach in boiling water for 2 minutes.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes and sauté for 5-6 minutes until golden brown.

Add the sliced leeks to the pot with the artichokes. Sprinkle a pinch of salt and sauté for about 15 minutes until softened and fragrant.

Sprinkle in the nutritional yeast and red pepper flakes, stirring for an additional 2-3 minutes to bloom the spices.

Pour in the drained cannellini beans and vegetable broth. Add bay leaves and fresh thyme. Bring to a gentle boil and simmer for about 20 minutes.

In a blender, combine the soaked cashews, roasted garlic, miso paste, and about 1 cup of water. Blend until smooth. Add the blanched spinach and blend again until well incorporated.

Remove bay leaves from the soup and stir in the cashew cream along with the seared artichokes. Adjust seasoning as needed and let cook for another 5 minutes.