Peal and chop the garlic finely. Chop the oinion and the celery. Heat the olive oil in the cooking pan until sauted.
Add broccoli and broth, cover and simmer for 15 minutes.
Put in salt, pepper, optional cumin and Yamba moringa powder
Blend the soup with a stick blender. Puree until smooth in the cookingpot.
Add cream to taste and decorate with a bit of parsley.