Cauliflower soup with carrot and Worcestershire sauce

Ingredients

• 750 ml of vegetable stock
• 15 grams of carrots
• 125 g of cauliflower
• 30 g of butter
• 30 g of flour
• 150 ml of milk
• 1 tablespoon of Worcestershire sauce
• cayenne pepper
• white salt and pepper
• parsley (optional)

Cut the cauliflower into small florets and the carrots into thin slices.

Place them in the cold broth, bring to a boil, and simmer, covered, for 20 minutes.

Melt the butter in a small saucepan until the foam has almost disappeared, then add the flour, stirring constantly, until a thick paste forms.

Gradually add two to three ladles of broth, stirring constantly, then pour the mixture back into the soup.

Add the milk and blend until you reach the desired consistency.

Let it simmer for another 5 minutes, covered, then add a pinch of cayenne pepper and cook for 2 minutes.

Once cooked, add the Worcestershire sauce, salt, and pepper. Garnish with parsley if desired.