If using fresh broccoli: Remove stalk and leaves, coarsely chop and boil in salted water until tender.
If using frozen: Either boil, microwave or steam until hot. I prefer this as it's much faster, but it's the chef's choice.
Drain cooked broccoli and transfer to food processor. Add vegetable stock and blend, in batches if necessary, until smooth.
Ladle into mugs or bowls and generously add freshly squeezed lemon juice over each serving. Add salt and pepper to taste, and cheese if using. Enjoy!