This delicious asparagus soup is wonderful served hot or cold.
Heat oil in a large stockpot over medium heat. When the oil is warm, add the asparagus. Cook 7 to 10 minutes, until the asparagus starts to brown. Add the leeks, thyme, lemon zest, salt, pepper, cardamom, and cloves. Cook 10 to 15 minutes more, until the leeks soften and the spices become fragrant.
Add the broth, and bring to a boil. Reduce heat to low, and simmer 10 to 15 minutes. Add the spinach, and cook 2 minutes more, until the spinach has wilted. Add the yogurt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.
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