Heat the oil in a saucepan and sauté the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season to taste, then transfer to a liquidizer. Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.
1 tbsp olive oil
1 garlic clove, peeled and chopped
250ml/8¾fl oz chicken or vegetable stock (more if necessary)
200g/7oz broccoli florets
salt and freshly ground black pepper
drizzle cream, to serve