Description
A cozy cream spinach artichoke white bean soup that is packed with nutrition, but feels like you are enjoying your favorite savory dip in soup form.
Ingredients
- 1 bulb garlic
- Avocado oil for roasting and cooking
- 2 leeks, green tops removed
- 1 yellow onion, diced
- 1/2 cup raw cashews
- 5 oz fresh spinach (or frozen, see notes below)
- 1, 15 oz jar quartered marinated artichoke hearts, drained and pat dry
- 2 tbsp nutritional yeast or 1/4 cup shredded vegan parmesan
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes (optional)
- 1, 15oz can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 10 sprigs of thyme
- 1 tsp yellow miso paste
- Kosher salt, as needed
- Toasted sourdough bread, for serving
- Extra virgin olive oil, for serving (optional)
Instructions
- Preheat your oven to 400F. Slice 1/4 inch off the top of the bulb of garlic to expose the cloves. Place the bulb on a piece of foil then drizzle the top with 2 tsp of oil and a generous pinch of salt. Wrap the bulb in the foil then place in the oven for about 40-45 minutes or until nice and soft. Allow to cool.
- While the garlic is roasting, prep your ingredients.
- Slice each leek lengthwise. Rinse off any dirt between the layers under running water. Pat dry then thinly slice the leek and dice your onion.
- Add the cashews to a large heat safe measuring cup or bowl and cover with boiling water for at least 10 minutes, then drain.
- Add the spinach to the same cup or bowl and cover with boiling water for 2 minutes or until the leaves turn bright green and have wilted. Drain the spinach and run under cold water until completely cooled. Squeeze out the excess water from the spinach then set aside.
- Add 2 tbsp of oil to a large dutch oven over medium-low heat. Add in the artichoke hearts, then spread the pieces out to cover the bottom of the pan and allow to sear undisturbed for about 5-6 minutes or until the bottoms start to brown. Transfer the artichokes to a bowl and set aside.
- Add the leeks with a pinch of salt and stir well to combine. Allow the leeks to cook down, stirring occasionally for about 10 minutes or until slightly golden in color. Add the onion, sautéing again for 5 minutes until softened.
- Stir in the nutritional yeast, coriander, and red pepper flakes, continuing to stir for 2-3 minutes.
- Add in the beans and vegetable broth then give the pot a good stir. Drop in the bay leaf and thyme sprigs, then bring the pot to a boil. Reduce the heat to a low simmer, cover with a lid and allow to cook for 20 minutes.
- Transfer the cashews to a blender cup then squeeze in the roasted garlic, add the miso paste, and 1 cup of water. Blend on high until completely smooth. Add the spinach and blend again until the spinach is mostly minced.
- Discard the bay leaves and thyme from the white bean soup. Add the cooked artichoke hearts to the pot along with the spinach cashew cream and stir well until fully mixed. Remove from heat, then serve in a bowl with a drizzle of olive oil and a piece of toasted bread.
Notes
Ways to save time. Use a jar of grilled and quartered artichoke hearts to save a step from having to cut and sear them yourself. Alternatively, you can skip roasting the garlic and instead sauté 6-8 cloves of minced garlic (garlic press can help here) along with the leeks and onions. You can also use frozen spinach. I would use 1 cup frozen, thaw it according to package instructions, squeeze out excess liquid then blend in the cashew cream sauce.
Prep ahead items to make the soup faster. Roast one or more bulbs of garlic in advance. You can store the roasted garlic in the fridge for up to 4 days. Make the spinach cashew sauce in advance and store in the fridge for up to 5 days.
Make sure to clean your leeks. Leeks are often packed with a lot of dirt between its layers. After cutting them in half, rinse between each layer of the leeks to remove any dirt before using. Make sure to pat dry before cooking with them.
Adjust the creaminess. This soup is rich and creamy. If you want to thin out your soup, just add some extra water and adjust seasonings as needed.
