Heat olive oil in a large pot over medium-high heat. Add chopped onion and minced garlic. Sauté for about 2 minutes until translucent.

Mix in broccoli florets and diced potatoes. Stir for 1-2 minutes, allowing vegetables to coat evenly.

Pour in vegetable broth and add a handful of parsley. Stir well and bring to a light boil.

Reduce heat to low, cover, and let simmer for 15-20 minutes until vegetables are tender.

Remove from heat, blend the soup until smooth using an immersion blender, or a standard blender in batches.

Return blended soup to pot, adjust seasoning as needed, serve hot, and garnish with parsley.