Not only is soup a great vehicle for tasty veggies, but it’s also soul-warming and comforting on even the coldest of days. How can you not feel cozy with your hands cupped around with a big mug of steaming goodness?

Since fall is here, there’s no better time to put a pot of soup on and grab a spoon! I recently tried Dr. McDougall’s Light Sodium Garden Vegetable (seen below at left, and picked up at Bed, Bath & Beyond, because why wouldn’t you find soup there? :) ) and enjoyed the crisp bite of green peas, the creamy potatoes and fantastic nutrition stats.

While in the Denver airport a few days later, I stopped at a little establishment called Itza Wrap Itza Bowl. The Asian noodle soup sounded satisfying for lunch (which of course would be balanced with a dessert of Mountain Blackberry TCBY topped with strawberries!). The soup started with udon noodles and steamed veggies, all of which was topped with chicken broth. It was delicious, but as you might be able to see (above, right), I could have used a little more broth and a little less noodle. But overall, a pretty good choice for airport food!

Next up on my soup tour: Trying out my own chef skills with these three recipes.

• For a protein punch: Moroccan Lentil Soup from Happy Herbivore (124 calories, 1 g fat, 8 g protein)
• The perfect sandwich dipper: Tomato Basil Soup from Midwest Living (37 calories, 0 g fat)
• For a light take on creamy bowls: Fully Loaded Baked Potato Soup from Hungry Girl (130 calories, 1 g fat)

What foods scream “fall” to you?