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Heat the oil in a pan and gently sauté the onions in the olive oil for two minutes.
Add the garlic and cook for a further two minutes or until onions are soft and tender.
Add the stock and broccoli, bring to the boil and simmer for around five minutes until the broccoli is just tender.
Add the peas and cook for a further minute to allow them to just defrost.
Add the spinach and basil. As soon as it starts to wilt take the pan off the heat.
Blend using a stick blender or transfer to a food processor and blend until smooth.
Garnish with some extra basil or a dash of vegan pesto.
For the pesto, grate the Parmesan cheese finely, or add the roughly chopped Parmesan cheese to a food processor and process on high speed for 30-60 seconds.
Add the garlic, rocket, basil, walnuts, olive oil and salt to the food processor.
Process on a medium-high speed for 1 minute, stir and use a spatula to push the mixture down, then process again to combine.
Store in a glass jar in the fridge, covering with a layer of olive oil to prevent discolouration.