Wash the broccoli thoroughly. Blanch the broccoli in boiling hot water for 2 minutes. Remove the broccoli and discard the water. In a pan, pour in 500 ml of fresh water.
Add the blanched broccoli, chopped onion, and bay leaf to the pan. Cook for 5 minutes, then switch off the flame and allow the mixture to cool down. Remove the bay leaf from the mixture.
Transfer the broccoli, onion, and water mixture to a blender. Blend until you have a fine purée. Heat 1 tsp of oil in a pan. Sauté the finely chopped garlic until it turns golden brown and becomes aromatic.
Remove some of the garlic for garnish. Pour the broccoli purée back into the pan with the roasted garlic. Season with salt and pepper to taste. Mix everything well and bring the soup to a boil.
Switch off the flame once it reaches a boil. Ladle the hot soup into bowls. Garnish with the reserved roasted garlic. If desired, top with croutons or crispy bread pieces for added texture
