Separate the broccoli florets from the stems. Peel the stems. If they’re fresh, you can peel them by hand. If not, use a paring knife or vegetable peeler to remove the tough outer layer from the stems. Roughly chop the stems and florets.
Heat the olive oil in a large pot over medium heat. Sauté the onion for a few minutes until soft and transparent then add the garlic and sauté for another minute or two until the garlic is soft.
Add the broccoli stems, stock and water. Cover the pot and bring to a boil then reduce the heat to a simmer and cook until the stems are tender - 10 to 15 minutes.
Add the broccoli florets, cover and simmer for a further 5 to 10 minutes until the florets are tender and bright green.
Remove the pot from the heat and blend the soup either with an immersion blender or by carefully transferring it to a stand blender. Be sure to leave the lid slightly ajar to allow steam to escape.
Blend in the coconut cream and salt.