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In a soup pot over medium-high heat, add 2 tablespoons oil. Let heat for 30 seconds, then add leeks, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Sauté leeks until golden brown at the edges, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in fennel, zucchini, 1 teaspoon salt and remaining ¼ teaspoon pepper.
Set aside the asparagus tips and add the stems to the pot. Cook, stirring occasionally, until the vegetables turn bright green, about 5 minutes.
Pour in 3 ½ cups vegetable stock and bring to a simmer. Reduce heat and simmer for 10 to 15 minutes, or until the vegetables are very tender.
While the soup is simmering, heat a small skillet over medium-high heat. Add remaining ½ tablespoon oil. Once hot, add asparagus tips and pinch of salt, and cook until just tender, 2 to 3 minutes. Set aside for garnish.
To the soup pot, add the herbs and 1 cup reserved fennel fronds (save remainder for garnish) to the broth. Working in batches, stir in the spinach until wilted. Add remaining ½ teaspoon salt.
Use an immersion blender to purée until smooth (or purée in batches using a regular blender or food processor). You may need to add the remaining ½ cup broth for a looser texture.
Stir in lemon juice, and taste for salt and pepper, adding more if needed. Serve garnished with fennel fronds and asparagus tips.