Boil the wild rice in plenty of water until cooked to your liking (around 20 minutes), then drain.
Meanwhile, heat the olive oil in a large saucepan, and add the minced garlic. Cook over a medium heat for a few minutes, until soft and fragrant.
Add the broccoli florets, chopped kale, and asparagus. Cook for around 3 minutes, then add the spinach, vegetable stock and coconut milk. Simmer gently for around 5 minutes, or until the broccoli and asparagus are cooked al dente.
While the soup is simmering, make the pesto. Add all of the pesto ingredients to a mini food processor, and blitz until a coarse paste is formed.
Season the soup with plenty of black pepper, and a few crushed chilli flakes if desired, and serve with the wild rice and a few dollops of homemade pesto. I also topped mine with a few shavings of vegetarian parmesan-style cheese.