In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let simmer for about 15-20 minutes, or until the broccoli is tender.
Using an immersion blender or a regular blender, carefully blend the soup until smooth. Season with salt and pepper to taste.
To serve, ladle the soup into bowls and sprinkle the crumbled goat's cheese on top. Garnish with fresh parsley.
Enjoy!
