


Cut the broccoli stalks as thin as you can.
Cut florets and set aside.Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.
Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.
Drizzle the coconut cream over the soup, season with salt, and garnish with parsley.
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