Begin by trimming off the woody ends of the asparagus and chopping them into small pieces. Next, slice the sugar snap peas and onion. Set aside.

In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the diced onion and crushed garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.

Add the chopped asparagus and sugar snap peas to the saucepan, stirring gently. Pour in hot vegetable stock and bring the mixture to a simmer, cooking for approximately 5 minutes until vegetables are tender.

Remove from heat and transfer the soup mixture to a blender. Blend until the soup is smooth and creamy.

Return the blended soup to the stove, season with black pepper to taste, and warm gently over low heat for another minute. Serve with a dollop of yogurt on top.