Heat olive oil in a sauce pot or cast iron pot. Add onion and sauté for 3-4 minutes until softened then add garlic and sauté for about one minute.
Add vegetable stock and potatoes. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10 minutes until it starts to become tender.
Using a peeler, peel about half of the stem of the broccoli, closest to the florets and chop the stems into smaller pieces since they take longer to cook. Chop broccoli florets into small bite size pieces. Add broccoli, salt and pepper, simmer for about 10 minutes until tender and cooked.
Stir in spinach and pesto. Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
Check the seasoning and adjust at this time. Garnish with parsley, dill, basil and chopped walnuts. Enjoy!
