1Heat the oil in a large saucepan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, stirring regularly, until fairly soft.
3Add the peas, broccoli and asparagus, and then pour over the vegetable stock. Season with plenty of black pepper (you will also need some salt.
5Bring to a simmer, and cook for around 15 minutes, until the vegetables are tender but still bright green.
7Add the chives and spinach, and cook for a further 1 minute, until the spinach has wilted.
9Using an immersion blender, blend the soup until smooth. Add the Greek yoghurt or single cream, and mix to combine. Serve topped with any extra yoghurt and chives.