My broccoli cream is really the best, FACT

November evenings were made for soups. Cycling back from work in the mad traffic on Euston road the idea of a cream of roasted vegetables, a soup of carrot and coriander or a miso one seem like a prize after an hard day.
When I was a child I dreaded sundays because of the awful meat broth that together with Minestrone was the only soup my mum seemed to know.

These days for me the winter vegetables are an endless resource and making a soup is so quick and rewarding that there is really no excuse to buy a supermarket's one.

My broccoli cream:

2 medium broccoli cut into small pieces(I use the whole of the broccoli)
1 sliced parsnip
2 small white onions
1 tbsp of extravirgin oive oil
1 tbsp of caraway seeds
1 tbsp rice flour

Sautee' the thinly sliced onion till transparent, add the vegetables and enough water to cover them, bring to the boil and lower the flame.
Cook till soft, add the flour, salt and olive oil and either transfer into food processor or use a hand one.
Serve with caraway seed and a slice of sourdough bread.