In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes.

Pour in the stock and bring to a boil. Then let it simmer for 20 minutes.

When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender)

Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Add in the chorizo and cheddar if desired, or perhaps some homemade croutons!