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Heat the oil in a large saucepan. Peel and slice the onion and add to the saucepan, followed by the garlic. Cook for 2-3 minutes until starting to soften.
Cut the stalk from the broccoli, trim the end and remove any tough bits of outer skin. Chop the stalk roughly and add to the pan. Cut the remainder into small florets and add to the pan.
Pour in the vegetable stock, bring to the boil and simmer for 4 minutes then add the frozen peas. Continue to simmer for 3-4 minutes until the broccoli and peas are just cooked through.
Season well with salt and pepper, then remove from the heat.
Add the spinach, lemon juice, basil and (optional) Vegan cream to the soup, then blitz it very thoroughly in a blender, food processor or with a hand blender until completely smooth - this may take a minute or two, so keep going! If the soup seems too thick, just add a little more water and blitz again.