In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add in 1 chopped onion and 3 minced garlic cloves. Sauté for about 2 minutes until the onion turns translucent.

Incorporate 4 cups of broccoli florets and 2 medium-sized diced potatoes into the pot. Stir well and cook for 1-2 minutes until the broccoli brightens.

Pour 4 cups of low-sodium vegetable broth into the pot, ensuring the vegetables are submerged. Add a handful of fresh parsley and bring to a light boil.

Once boiling, lower the heat and cover the pot. Let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.

Blend the soup directly in the pot using an immersion blender until it reaches your desired creamy texture, or transfer to a regular blender.

Return the blended soup to the pot and heat gently if necessary. Garnish with fresh parsley and serve hot.