Heat 2 tablespoons of olive oil in a large saucepan over medium-low heat. Add 1 diced onion and 3 minced garlic cloves, cooking for about 5 minutes until translucent.

Stir in 125 g of frozen peas, 140 g of broccoli florets, and 100 g of trimmed asparagus. Pour in 750 ml of vegetable stock and season with black pepper.

Bring to a gentle boil, then reduce heat and simmer for about 15 minutes until veggies are tender.

Add 3 tablespoons of chopped chives and 50 g of fresh spinach, stir, and cook for 1 minute until spinach wilts.

Remove from heat and blend the soup until smooth using an immersion blender.

Return soup to low heat and stir in 2 heaping tablespoons of plain Greek yogurt until incorporated.

Ladle into bowls, garnish with additional yogurt and chives, and serve warm.