In a large saucepan, soften the onion and garlic in the oil. Add the broth, broccoli, and asparagus. Bring to a boil. Simmer, uncovered, for about 15 minutes or until the vegetables are tender.
Add the spinach and simmer for about 1 minute. In a blender, purée the soup until smooth. Strain. Add broth, if needed. Season with salt and pepper. To serve, top with spinach leaves and crumbled feta cheese.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.