Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 1-2 minutes. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until the onion becomes translucent.

Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer over medium-high heat, which should take about 3 minutes. Once simmering, add 1 bunch of chopped asparagus and 1 cup of sweet peas, cooking for an additional 5 minutes until the asparagus turns bright green and tender yet still crisp.

Stir in 4 cups of fresh spinach leaves, letting them wilt for 2-3 minutes.

Once the spinach is fully incorporated, season your soup with salt and pepper to taste. Use an immersion blender to puree the soup until smooth if preferred, which usually takes about 1 minute.