For the broccoli ginger soup, defrost the broccoli.
Peel the onion, potato and ginger and cut into small cubes.
Sauté the cubes with the defrosted broccoli in a little oil, deglaze with water and simmer on low heat for 10 minutes.
Add whipped cream to the vegetable cubes and simmer for another 5 minutes. Puree finely with a hand blender and season with salt and pepper.
Peel the garlic and cut into fine slices. Fry in a pan with not too hot oil until the slices are lightly brown.
Arrange the garlic in the broccoli-ginger soup and drizzle with a few drops of frying oil.
Preparation Tip:
As an alternative to roasted garlic, you can also serve the broccoli ginger soup with a whipped topping.