In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, cooking until soft and translucent, approximately 3–5 minutes.

Stir in the chopped asparagus, snap peas, and diced potatoes into the pot. Sauté the mixture for another 5 minutes, allowing the veggies to soften slightly.

Add the vegetable broth to the pot. Bring the mixture to a simmer, cover, and let it cook for 15–20 minutes, or until the potatoes are tender.

Once cooked, take the pot off the heat. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half and leave some veggies whole.

Return the pot to low heat and stir in the heavy cream (or coconut milk) and fresh spinach. Allow the soup to heat for another 5 minutes.

Finally, season with salt and pepper to your preference before serving hot!