Heat a deep pot over medium heat, add garlic, onion, ginger and mix. Sauté the onions until they are translucent. Add broccoli, golden potatoes and enough water to cover the vegetables. You can always add more water later, if needed. Add parsley (after reserving about a tablespoon to garnish), salt and black pepper powder and mix well. Let the mixture come to a boil. Cover the pot and reduce the heat to medium. Cook for about 20 minutes, or until the potatoes are fork tender. Turn off the heat. Use an immersion blender to puree the soup. Return the pot to the heat. Add coconut milk. Stir and heat gently (do not boil the pureed soup). Taste and adjust seasoning. Sprinkle freshly minced parsley and serve piping hot.