In a medium pot, saute:
2 cups chopped broccoli
1 small chopped onion
in 2 tbsp olive oil, until the onions are translucent and the broccoli is deep green.
Add 2 cups veggie stock (or 2 cups water and 1 large veggie bouillon cube). Bring to a boil. Drop heat to simmer. Add 2 tbsp fresh chopped parsley (or 1 tbsp dried, rubbed between your hands to wake up the flavor), 1/2 tsp coarse salt, and 1/4 tsp ground pepper. Simmer for 15 to 20 minutes, stirring occasionally, until the veggies are soft. Add 20 cl (a large 3/4 cup) of soy cream. Cook for a minute more until heated through and bubbly.