We’re on a real soup kick here lately. I shared a recipe Saturday for chicken soup, and today we have turkey and vegetable soup. On Wednesday you can pick up the Taste section and see Sara Getty’s Fresh column, which also features soup.

It’s January and we’re all cold. Also, we work in a basement where there is apparently no heater and so we think of warm food all day.

This recipe comes from Linda Gassenheimer, author of the “Mix’n’Match meals in Minutes for People with Diabetes.” But you don’t have to be diabetic to appreciate that it’s full of veggies and will warm your middle.

Turkey and Vegetable Soup

2 teaspoons olive oil

1 cup sliced onion

1 cup sliced carrots

2 cups broccoli florets

1 1/2 cups fat-free, low-sodium chicken broth

1 1/2 cups water

5 ounces spinach (about 5 cups)

6 ounces roasted turkey, cut into 1/2 to 1-inch pieces (about 1 cup)

Salt and fresh ground black pepper

1 ounce shredded, reduced-fat cheddar cheese (scant 1/4 cup)

2 slices whole-grain French bread

Heat olive oil in a large nonstick saucepan over medium-high heat and add onion, carrots and broccoli. Saute 5 minutes. Add chicken broth and water. Raise heat and bring to a boil and cook 5 minutes. Lower heat to medium and add spinach and turkey. Simmer 2 minutes or until turkey is warmed through and spinach is wilted. Add salt and pepper to taste.

Sprinkle cheddar cheese on bread slices and toast in toaster oven or under a broiler. Serve with soup. Makes 2 servings.

Per serving: 361 calories, 10 g fat, 3 g saturated fat, 79 mg cholesterol, 38 g protein, 31 g carbohydrates, 2 g dietary fiber, 8 g sugars, 777 mg sodium. Exchanges/Choices: 1 starch, 3 vegetable, 4 lean meat, 1/2 fat