With fall in full swing, it’s time for soup. Think cabbage roll and Thai chicken zoodle.

By JULIE BRINKLEY

It’s a chilly fall night. The fireplace is roaring and after a long day of work, school and practice, you come home to a warm pot of soup for dinner.

Sound good? Then enjoy these delicious, nutritious recipes for cabbage roll soup and Thai chicken zoodle soup.

They will warm your soul.

CABBAGE ROLL SOUP

1 cup leeks, diced

3 cloves minced garlic

1 lb. lean ground beef

½ lb. lean ground pork

1 cup grated cauliflower

1 medium head cabbage, chopped

1 (28-oz) can diced tomatoes

2 tbsp. tomato paste

4 cups beef broth

1½ cups low sodium tomato juice

1 tsp. paprika

1 tsp. thyme

2 tsp. Worcestershire sauce

1 bay leaf

½ tsp salt

½ tsp pepper

HOW TO MAKE IT

In a large pot, brown leeks, garlic, pork and beef; drain fat.

Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).

Add all remaining ingredients, bring to a boil and reduce heat to medium-low. Cover and simmer on low until cauliflower is fully cooked.

Remove bay leaf and serve.

Makes 8 servings.

THAI CHICKEN ZOODLE SOUP

1/2 cup green onion

2 cups spiralized zucchini

1 cup canned fire roasted diced tomatoes

1 cup yellow bell pepper

1 cup orange bell pepper

1/2 cup fresh bean sprouts

4 tsp. fresh ginger

1.5 tsp fresh garlic, minced

3 cups chicken broth

1 tbsp lime juice

4 tsp red curry paste

24 oz chicken, cooked

3/4 cup lite coconut milk

1.5 tbsp avocado

HOW TO MAKE IT

In large pot, add oil and onions and saute for a few minutes. Add ginger and garlic and cook until fragrant.

Add chicken broth and red curry paste; stirring until combined. Add in veggies and chicken and bring to a boil.

Let simmer for 15-20 minutes. Stir in lime juice and coconut milk at the very end.

Makes 4 servings.