3 tbsp vegan butter (or olive oil), divided

2 cups diced leeks (about 2 leeks), white and light green parts only

2–3 cloves garlic, minced (about 1 tbsp)

1 cup shelled peas (fresh or frozen)

2 cups asparagus, chopped into 1-inch pieces

2 cups peeled and diced yellow or russet potatoes (about 2 large potatoes)

1 ½ tsp kosher salt

½ tsp black pepper

2 tbsp freshly squeezed lemon juice

2 cups vegetable broth

1 cup nondairy milk (such as oat milk)

2 tbsp fresh chopped dill

2 cups spinach

For topping: nondairy cream or yogurt, pea shoots or microgreens, black pepper