Heat oil in a medium-sized pan, until hot. Sauté the onion about 3-4 minutes. Add in the zucchini, broccoli, green peas, carrots, jalapeño, garlic, salt and pepper. Stir then cover to steam cook for about 8-10 minutes, or until vegetables are soft.
Transfer vegetables to the Nutribullet base cup, then add in remaining ingredients. Screw on the blade top and blend until smooth and creamy.