Add the chopped leeks, carrots and celery to the pot and sauté for 3 to 4 minutes.
Add the garlic and spices and continue to cook and stir for an additional minute.
Add the mushrooms and asparagus, unless you want your asparagus to be more al dente. If that's the case, add it in the last 5 to 10 minutes of the final cooking step.
Add the peas and diced tomatoes.
Add the potatoes. Stir everything together for another minute or so.
Finally, add the broth and bring the soup to a boil. Reduce to a medium simmer and cook for approximately 20 minutes, or until the potatoes are soft.
Cool slightly and serve.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.