Cauliflower Soup

4 cups cauliflower florets

1 cup thinly sliced carrots

2 cups water

1 pound fully cooked smoked turkey sausage, cubed

½ cup chopped onion

1/3 cup all-purpose flour

¾ teaspoon salt

1/8 teaspoon pepper

Dash grated nutmeg

2 cups reduce-fat milk

8 ounces low-fat American cheese, cubed

In a saucepan, cook cauliflower and carrots in water until tender, set aside (do not drain).

In a skillet over medium heat, brown the sausage and onion until translucent, drain off any fat. Add flour, salt, pepper and nutmeg. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes.

Add cauliflower and carrots and the cooking liquid; heat through. Stir in the cheese until melted.

Serves six to eight.

Marie Dini, Algonquin