This light soup is the perfect summer lunch recipe!
Saute the onion in a pan with the oil in a saucepan, add the garlic, stir, then tip in the broccoli, peas and spinach. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer.
Cover and leave for 25 minutes then stir in the basil, dill and the zest and juice of one lemon. Carefully blend the mixture together until smooth and spoon into a bowl. Swirl greek yogurt on top and sprinkle with pumpkin and chia seeds to serve.