Steps
1. Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. Add the broccoli florets and sauté for another 3 minutes.
3. Pour in the vegetable broth and beer, then bring to a simmer. Cook for about 10 minutes or until the broccoli is tender.
4. Blend the soup using an immersion blender until smooth. Season with salt, pepper, and optional cumin.
5. For the croutons, cut the bread into small cubes, toss with olive oil, salt, and pepper, then bake at 350°F (175°C) for about 10 minutes or until golden.
6. Serve the soup hot, topped with croutons and garnished with fresh parsley if desired.