In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened and fragrant.

Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the broccoli is tender.

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and blend until smooth.

Return the soup to the pot, stir in the almond milk, and season with salt, pepper, and nutmeg if using. Heat through for another 2-3 minutes.

Serve the soup warm, garnished with fresh parsley or chives if desired.

Enjoy this creamy and nutritious soup as a starter or a main dish!