Begin by warming the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, approximately 5 minutes.

Incorporate the minced garlic, diced carrots, and diced celery into the pot. Cook for another 5 minutes, stirring frequently to prevent sticking.

Introduce the cubed potato and pour in the vegetable stock. Bring the mixture to a vigorous boil, then lower the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

Add the asparagus pieces, peas, spinach, and dried thyme to the pot. Allow the mixture to simmer for an additional 5-7 minutes until all the vegetables are tender and vibrant.

Using a blender or an immersion blender, puree the soup until it reaches a silky smooth consistency. If using a traditional blender, be sure to let the soup cool slightly before blending in batches.

Pour the pureed soup back into the pot and gently stir in the heavy whipping cream. Warm the soup over low heat, ensuring it does not boil. Season with salt and pepper to your liking.

Ladle the soup into bowls and finish with a sprinkle of fresh parsley on top before serving.