In an Instant Pot or stock pot, dry sauté the onion until soft and slightly brown, deglazing the pan with the white wine. (If you're cooking the soup in a slow cooker, sauté the onions and add the garlic in a pan on the stove.)
Before the white wine completely evaporates, add the garlic and cook one minute or so, until fragrant.
Add the broccoli, peas, spinach, and potatoes to the pot.
Add enough vegetable broth to just cover the vegetables.
In the Instant Pot, use the Soup setting for 30 minutes. On the stove top, bring the soup to a boil, then reduce the heat and simmer until the vegetables are quite tender.
When the vegetables are tender, serve as is or blend in a blender until thick and creamy (about a minute on high speed).
Garnish with chopped cilantro. I also like to add some hot sauce (Sriracha, anyone?!) and a sprinkle of nutritional yeast.