Cauliflower soup with vegetable broth

Directions

1. Peel and chop the cauliflower into small florets. ≈ 8 min
2. Peel and cut the yellow beet into thin slices. ≈ 8 min
3. Add the cauliflower and yellow beet to the cold broth. Bring to a boil and simmer, covered, for 20 minutes. ⏱ 20 min
4. Melt the butter in a flat-bottomed pan over low heat until the meringue is almost completely dissolved. ⏱ ≈ 7 min
5. Then, add the flour and mix until a thick dough forms. ≈ 4 min
6. Slowly, and while stirring constantly, add the prepared broth, one tablespoon at a time. No more than 3 tablespoons. ⏱ ≈ 10 min
7. Mix everything together. ≈ 4 min
8. Then, add the milk and blend roughly or finely using an immersion blender. ≈ 4 min
9. Let it simmer again for another 5 minutes, covered. ⏱ 5 min
10. Now add some cayenne pepper, and let it simmer for an additional 2 minutes. ⏱ 2 min
11. Turn off the heat. Finally, add a teaspoon of Worcestershire sauce. ≈ 3 min
12. Taste and adjust the seasoning with salt and white pepper, if needed. ≈ 2 min
13. You may optionally garnish with a few sprigs of parsley. ≈ 2 min