In a large pot, bring the water to a boil.
Chop the broccoli in florets, wash them, and add them to the boiling water. Let them cook for about 7 minutes until softened.
Use a slotted spoon to transfer the soft broccoli to a blender. Add 2 cups of the broccoli water, parsley, coconut milk, 1/2 teaspoon of salt. Blend until smooth. Check out Recipe Notes below for how to prevent blended hot liquids from exploding all over your kitchen. Preferably, also let the hot liquid cool down before blending.
For the garlic croutons, add olive oil, salt, garlic powder, and bread cubes into a pan and pan-fry the bread cubes until golden on all sides.
Once you’re happy with the taste of the soup (add more salt to taste), reheat the soup in the pot, pour it into bowls, add the coconut milk swirls, top with garlic croutons, and serve.