Heat oil in large pan, add finely sliced spring onions, grated ginger and gently fry for 5 minutes.
Chop the celery and dice the broccoli stalks and add to pan with the stock. Simmer for 20 mins, then add the peas and chopped broccoli florets. Return to the boil, then reduce to a simmer for 5-10 minutes, until the vegetables are tender. Blend the soup until smooth and serve.