Begin by separating the broccoli florets and arranging them on a baking tray lined with parchment paper. Season the florets with olive oil, sea salt, and garlic pepper (or black pepper if garlic pepper is unavailable).
Cut the top off an entire garlic bulb, revealing the cloves. Drizzle olive oil over the exposed garlic, sprinkle a bit of sea salt, and then wrap the bulb in foil.
Place both the broccoli tray and the garlic bulb in the oven at 350℉ for 30 minutes (roasted garlic might require a few extra minutes). Remember to reserve some roasted broccoli florets for later garnishing.
Once the broccoli is roasted, combine it in a blender with avocado, the roasted garlic, pumpkin seeds, wild rocket, and coconut milk.
Dissolve your stock cube or vegetable bouillon in 2 cups of boiling water. Pour this mixture into the blender and blend until the ingredients form a smooth consistency.
Serve the soup in bowls, garnishing with a few roasted broccoli florets and pumpkin seeds. Optionally, enjoy with some bread on the side.