Heat a stock pot or Dutch oven on medium heat. Drizzle with 2 tbsp of light olive oil and toss in 1 cup of sliced leeks or onions. Sauté until soft and shiny, but don’t let them brown.

Add 3 cloves of garlic and cook for another minute, then pour in 1/4 cup of white wine and deglaze the bottom of the pot.

Stir until nearly all the wine has evaporated, then pour in 1/4 cup oats, 2 cups vegetable stock, and 2 cups of chopped asparagus stalks. Cover, turn up the heat to high, and bring to a boil.

Once boiling, turn the heat down to low and simmer for 10 minutes.

Add 1 cup of spinach and 1/2 tsp of black pepper in the last few minutes of cooking.

Use an immersion blender (or pour it into a blender jar) and blend until very smooth. If you prefer a thinner soup, add an additional cup of water.

Taste for salt and adjust to taste. Divide soup into 4 portions. Dollope 1 tbsp of yogurt onto each bowl of soup just before serving.