Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and sauté for about 5-7 minutes until translucent.

Add 3 minced garlic cloves and cook for an additional minute until fragrant.

Stir in 1 cup of spring peas and 1 cup of chopped asparagus and cook for 2-3 minutes.

Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes.

Add 2 cups of fresh spinach, ¼ cup of chopped mint leaves, and parsley, stirring until the spinach wilts.

Blend the mixture until smooth and creamy using a blender or immersion blender.

Stir in ½ cup of heavy cream or coconut milk and 1-2 tablespoons of lemon juice, warming gently.

Serve hot, garnished with toasted croutons, extra cream, fresh mint, or flaky sea salt.