Prepare asparagus by discarding woody ends (see 'How to prepare asparagus for cooking' paragraph above). Cut off the tips and set aside, cut the stalks in half or in thirds (depending on their length).
Heat couple of tablespoons of oil in a non-stick pan and fry asparagus tips until tender but with a bit of a bite. Set them aside.
Melt some vegan butter or heat up couple of tablespoons of oil in a soup pan or large saucepan and chopped onion, potatoes and asparagus stalks (no tips). Sauté them until they start to soften 3-5 min. Don't let the veg colour too much.
Add garlic and continue to cook for another minute.
Pour in the stock, bring to boil, cover and simmer until potatoes are tender (approx. 10-15 min). Season to taste with some salt and pepper.
Take the soup off the heat and add spinach. Stir it in with a spoon so that it wilts into the soup.
Purée the soup with a stick blender to desired consistency (I like it really smooth and creamy), taste again and add more seasoning if required. At this point I sometimes like to add a tablespoon or two of nutritional yeast or some lemon juice but it's completely optional as salt and pepper is all this soup really needs.
Serve garnished with saved pan fried asparagus tips, drizzle of olive oil and some sunflower and pumpkin seeds for that bit of crunch.
Enjoy!