Begin by chopping the bok choy. You don't need to use all of it, try not to use too much of the white/hard part, as it takes longer to cook and doesn't have as much flavor.
Place bok choy, onion, garlic and olive oil in a large/medium soup pan on med-high heat. Stir every once in a while. In the mean time you can prepare the spinach and asparagus by draining the cans and running the frozen/thawed spinach under hot water and squeezing the water out.
Once the bok choy-mixture has gotten slightly wilted, and the color is darker, add the asparagus and spinach. Stir. Add soy milk (how much you add depends on how thick you like your curry, I add about a cup and a half). Lower to a simmer and cover.
Add the spices. At this point, taste it and adjust the spices according to what you like. I tend to add more curry and turmeric.
Let the mixture cook for a bit, until it's hot throughout. The asparagus should have 'mushed down' to act as a base, if not let it cook a bit more and stir often.
Serve immediately with a dollop of vegan cream cheese on top. Yum!