It's starting to get a little chilly here on the East Coast, and I'm already starting to crave warm foods every day. My body always surprises me with its accuracy. It seems to know when the seasons are changing like a clock. Even on days when it's still warm out, my hands have started to get increasingly colder, and I know it's time to do some preventative inner heating using my food as medicine. One of the easiest ways to turn my inner heater on is to have a vegetable soup for dinner or as an appetizer for lunch. In the summer I have a salad and steamed or sautéed vegetables almost every night. In the winter I turn to soups and roasted veggies, particularly root vegetables. You can make a vegetable soup with very little effort using two or three vegetables, simple seasonings and water or a vegetable stock. Blend all ingredients together for a cream soup, or leave it as is for a chunky vegetable soup. You'll have no excuse to let a vegetable go bad in your fridge again.