Heat avocado oil over medium heat in a large stockpot. Add asparagus, garlic and leek and saute for 5 to 6 minutes, stirring occasionally.
Add broth, spinach, beans, peas, avocado, yogurt, lemon juice and mint. Use an immersion blender to puree the soup or carefully transfer to a high-speed blender. Blend soup until smooth and creamy.
Taste and season with sea salt and pepper. Divide soup into bowls and garnish with microgreens, if desired. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.