Wash 1 head of fresh broccoli and chop into small florets.

Heat 2 tablespoons of olive oil in a large pot, add 1 diced onion, and sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and sauté for 1 minute until fragrant.

Add 2 diced potatoes and 1 medium diced carrot; stir and cook for about 5 minutes.

Pour in 4 cups of vegetable broth, add broccoli florets, and season with salt and pepper. Bring to a gentle boil.

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

Blend the soup until smooth using an immersion blender; add more broth if too thick.

Ladle soup into bowls and garnish with Parmesan cheese, crushed red pepper flakes, and fresh parsley.