September is here, ushering in the fall season and all its vibrant colors.

Tree leaves will turn to bright shades of red, gold and orange. School colors will fill football stands.

Just as beautifully, farm stands will display the bounty of the harvest: squash, apples, pumpkins and more, ready to take home and enjoy.

In fact, this autumn “rainbow” of produce is not only pleasing to the eye, but also nourishing to the body. By increasing the variety of natural colors we consume, we can powerfully boost our daily diet.

People who eat diets rich in vegetables have lower rates of heart disease and cancer than the general population, which is yet another great reason to enjoy the bounty of the season.

Nutritionists recommend using the rainbow as a simple tool to plan healthy meals for the day. Include at least one vegetable from each of these five color groups: purple/blue, green, orange/yellow, red and white/light green. This “rainbow” represents concentrations of specific vitamins and nutrients that we need for optimum body function and performance.

Children who know (or are learning) their colors love playing this “Rainbow Challenge” game. Ask them: how many different colors can we include in our meal? Younger ones can help select the veggies and name the colors; older kids can wash, peel and chop.

Here are the five main categories of color with example vegetables and nutrients:

Purple/blue — Kale, which has loads of vitamins A, C and K, can have purple ribs. Watch for purplish streaks or shades in this and other veggies including eggplant, turnips, cabbage and asparagus.

Green — Broccoli, collard greens, brussel sprouts and salad greens contain fiber, folate, iron and calcium. Make sure to pick deep green varieties; iceberg lettuce, though popular, is comparatively lacking in health benefits.

Orange/yellow — This group is full of essential alpha- and beta-carotenes. Sweet potatoes, carrots, squash and pumpkins are easy to find this time of year.

Red — Tomatoes abound in lycopene and vitamin C, among other life-sustaining components. Red peppers, beets and radishes are also great choices for this section of the rainbow.

White/light green — Parsnips, onions, garlic and turnips are bursting with flavonoids, which are antioxidants with anti-inflammatory and immune system benefits.

Homemade soup is the perfect way to warm up with a delicious assortment of vegetables.

A simple formula is to heat some oil in a big pot, then sauté chopped onion until softened. Add 6 cups or more of water or broth, then add chopped vegetables: purple, green, orange and red, if you can. Bring to a boil, cover, and simmer on low heat until the hardest veggie is tender (carrots and potatoes take about 20 minutes).

You can also add leftover diced, cooked meat and warm it through. Season with salt and pepper to taste and enjoy your one-of-a-kind harvest soup.

Let’s use the beautiful bounty of autumn to prepare colorful, healthy dishes for ourselves and those we love. Bon appétit!

Chrissie Kaufmann is a fitness instructor at the Niles-Buchanan YMCA.