Chicken Pot Pie Soup is hearty enough to serve as a meal.

As the weather turns cooler, soup is a delicious and healthful way to warm up.

From homemade to prepared varieties, nourishing soups also can satisfy your hunger by making you feel full longer.

Wendy Bazilian, author of "The SuperFoodsRx Diet," recommends choosing soups packed with flavorful "SuperFoods" like beans, lean chicken or turkey, broccoli, spinach, tomatoes — and especially spices and herbs.

"Using spices and herbs does more than just add flavor to your favorite soups without added calories or sodium. They are also concentrated sources of natural antioxidants, with levels comparable to fruits and vegetables, including many of the SuperFoods," said Bazilian. "With just a dash, pinch or sprinkle of spices and herbs, you can turn your favorite soup into a flavorful 'super soup.' "

Whether you're cooking up a batch of a hearty, homemade soup on the weekend or just looking to add heaalthful twists to prepared soups, spices and herbs are a better-for-you swap for traditional soup toppings such as croutons, cheese or sour cream - adding flavor without extra salt, sugar or fat.

1½ teaspoons rosemary leaves, crushed1½ teaspoons thyme leaves1 teaspoon garlic powder4 teaspoons butter, divided1 package (8 ounces) mushrooms, sliced1 cup sliced carrots½ cup flour4 cups reduced sodium chicken broth1 pound boneless skinless chicken thighs, cut into 1-inch pieces1½ cups frozen pearl onions1 cup frozen peas8 thin bread slices1 teaspoon oilMix rosemary, thyme and garlic powder in small bowl. Reserve ½<B> teaspoon. Heat 1 teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside.Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350 degree oven 10 minutes or until toasted.To serve soup, ladle into soup bowls and top each with 1 bread slice.</B>

1 tablespoon olive oil2 cups chopped onions1 cup diced celery4 ounces turkey kielbasa, chopped (about C\v cup)2 teaspoons thyme leaves1½ teaspoons garlic powder1 teaspoon paprika¼ teaspoon crushed red pepper4 cups reduced sodium chicken broth1 can (14½ ounces) no salt added diced tomatoes, drained1 cup red or brown lentils, picked over and rinsed1 package (5 ounces) baby spinach leavesHeat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened.Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.

6 cups cauliflower florets (2-inch pieces)2 Portobello mushrooms, cut into 1-inch pieces1 large red bell pepper, cut into 1-inch pieces2 tablespoons plus 2 teaspoons olive oil, divided1 tablespoon thyme leaves1 teaspoon ground cumin2 cups chopped onions4 cups reduced sodium vegetable broth¼ teaspoon ground black pepperToss cauliflower, mushrooms and bell pepper with 2 tablespoons oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast in preheated 450 degree oven for 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.Meanwhile, heat remaining 2 teaspoons oil in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until softened. Add vegetable mixture, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.Ladle into soup bowls to serve.