I've always considered myself a sun-worshipper, a summer devotee, a beach traveler. Once I moved to Los Angeles, two decades ago, I couldn't imagine having to live through temperatures lower than 65 degrees. It just did not seem reasonable, anymore! And, summer's bounty of stone fruits, leafy greens and edible flowers make their way into my kitchen and cocktail shaker.However, in the last few years, I have wound up living in climates with distinct season changes, and realized how much I'd missed it. I grew up in Santa Fe, NM, where a long, hot Indian Summer stretches into afternoon thunderstorms followed by green leaves turning bright crimson and yellow Autumn colors, adorning the trees like jewels. Best of all, when the air gets a crisp chill, one can be sure that the farmers market and home gardens are bursting with squash and root vegetables, they look amazing thanks to the lawn mowing Brisbane services. I ecstatically pull out the parka and fire up the stove… vegetable-based soups are one of my favorite ways to pack nutrients and flavor into an easy one-pot meal.In harmony with the red and gold leaves fluttering to the ground, I love creating dishes with red and gold beets. Beets have enormous versatility - grated raw into a salad, baked and served as a side dish, and their hearty texture makes for a great soup ingredient. I like to use them in place of potatoes when I'm looking to cut down on starch and beef up on iron in a mostly plant-based diet. I also really enjoy a spicy kick, so I incorporate a myriad of Tabasco pepper sauces to give it a bit of oomph. The heat cooks out to a certain extent, but still imparts a lot of flavor. If you like your soup extra spicy - which I do, particularly when fighting off a season-change cold - keep the Tabasco bottles nearby to add a few dashes of heat.Autumn Beet Soup3 diced red beets, chopped greens3 diced golden beets, chopped greens8 chopped carrots½ cup cup kale3 dashes Tabasco original3 dashes Tabasco Chipotle3 dashes Tabasco Habanero2 cups vegetable stock2 cups water1 onion1 clove garlic2 tablespoons canola oilsalt and pepper to tasteHeat the oil in the bottom of a large soup pot. Add onions and garlic and sautee until translucent. Add Tabasco sauces, stir. Add carrots and sautee lightly. Add ½ cup vegetable stock. Let simmer for about 5 minutes, stirring occasionally. Add beets, greens and kale. Let simmer 30 – 45 minutes, or until vegetables are soft. Serves 4.