Description
A cozy creamy spinach artichoke white bean soup that’s packed with plant-based nutrition while tasting like your favorite savory spinach artichoke dip in comforting soup form.
Ingredients
- 1 bulb garlic
- Avocado oil (for roasting and cooking)
- 2 leeks, green tops removed
- 1 yellow onion, diced
- ½ cup raw cashews
- 5 oz fresh spinach
- 1 (15 oz) jar quartered marinated artichoke hearts, drained and patted dry
- 2 tbsp nutritional yeast or ¼ cup shredded vegan parmesan
- 1 tsp ground coriander
- ½ tsp red pepper flakes (optional)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 10 sprigs thyme
- 1 tsp yellow miso paste
- Kosher salt, as needed
- Toasted sourdough bread, for serving
- Extra virgin olive oil, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice ¼ inch off the top of the garlic bulb, drizzle with oil and salt, wrap in foil, and roast for 40–45 minutes until soft. Let cool.
- While the garlic roasts, prep ingredients. Slice leeks lengthwise, rinse well to remove dirt, pat dry, and thinly slice. Dice the onion.
- Place cashews in a heat-safe bowl and cover with boiling water for at least 10 minutes, then drain.
- Place spinach in a bowl and cover with boiling water for 2 minutes until wilted. Drain, rinse with cold water, squeeze out excess liquid, and set aside.
- Heat 2 tbsp oil in a large Dutch oven over medium-low heat. Add artichoke hearts and sear undisturbed for 5–6 minutes until browned. Remove and set aside.
- Add sliced leeks with a pinch of salt and cook about 10 minutes until slightly golden, stirring occasionally. Add onion and cook another 5 minutes until softened.
- Stir in nutritional yeast, coriander, and red pepper flakes and cook for 2–3 minutes.
- Add beans and vegetable broth. Stir well, add bay leaves and thyme sprigs, bring to a boil, then reduce to a simmer and cook covered for 20 minutes.
- In a blender, combine soaked cashews, roasted garlic cloves, miso paste, and 1 cup water. Blend until smooth. Add spinach and blend again until finely minced.
- Remove bay leaves and thyme stems from the soup. Add seared artichokes and spinach-cashew cream. Stir until well combined.
- Serve hot with toasted sourdough bread and a drizzle of olive oil if desired.
Notes
- Use grilled jarred artichokes to save time instead of searing them.
- You can skip roasting the garlic and sauté 6–8 minced cloves with the leeks and onion.
- Frozen spinach works well—use about 1 cup thawed and squeezed dry.
- Roasted garlic can be prepared up to 4 days ahead and stored in the refrigerator.
- For a thinner soup, add additional water or broth and adjust seasoning.
- Always rinse leeks thoroughly because dirt hides between layers.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American