In a large saucepan, heat the oil over a medium heat.
Add the chopped spring onions and sauté for 3 minutes.
Stir in the broccoli florets and peas. Cook for another 2 minutes.
Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the broccoli is tender.
Once the broccoli is tender, add the silken tofu if you're using it.
Now use an immersion blender to puree the soup directly in the pan, or transfer it into a blender. Blend until smooth.
Squeeze in the lime juice, stir, and season to taste.
If the soup is too thick, add more water to reach your desired consistency.
Ladle the soup into bowls and enjoy!
