Steps
1. In a pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the broccoli florets and sauté for 3-4 minutes until they begin to soften.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
4. Once the broccoli is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Meanwhile, toast the slice of bread until golden and crispy.
7. Serve the soup hot, garnished with chopped fresh parsley and accompanied by the crispy bread.