Pour the water into a saucepan and bring to the boil. Stir in the stock cube, tomato juice, garlic, spring onions, potato and carrot. Return to the boil then reduce the heat. Cover then simmer the soup for about 10 minutes, stirring occasionally.
Use a sharp knife to cut any large frozen broccoli florets into smaller pieces then add them to the soup with the cabbage, green beans, peas and broad beans. Bring the soup back to the boil then reduce the heat slightly but keep the soup simmering rapidly. Cook for about 5 minutes or until the vegetables are just tender but still firm.
Taste and season the soup, then ladle it into warm bowls. Use scissors to snip some of the basil into shreds and scatter over the soup, discarding the tough ends of the sprigs. Add a whole sprig of basil to each portion and serve at once.