Heat the oil in a pan over a medium heat, add the chopped onion and cook gently until softened - about 5mins. Add the potatoes and cook for a further 1min.
Pour in the stock and bring to the boil. Reduce the heat and simmer for 5mins until the potato is cooked through.
Meanwhile, trim any tough ends off of the broccoli and slice each stem in half lengthways, then add to the pan with the peas and cook for a further 2mins.
Remove the soup from the heat, add the spinach and mint, then ladle into 4 soup bowls.
Scatter over the sliced spring onions and Parmesan, and add a sprinkling of freshly ground black pepper. Serve with crusty bread and a drizzle of extra virgin olive oil, if desired.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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