photo by george billard

Some people, it seems, just can’t slurp down enough soup these days. It really is the perfect thing for cold weather, a warming bowl of  comforting goodness. Below, you’ll find recipes for four, count ‘em, low-fat and nutritious soups you can whip up without any bother whatsoever. That’s all this post is about: soup. Get it while it’s hot.

I make a spicy sweet potato/yam soup with an African bent, that has peanut butter and shredded chicken stirred in, but this one is a bit more simple. It’s still rich, but the ginger and orange flavors add a welcome brightness.

ZESTY YAM SOUP
serves 4-6

2 pounds garnet yams, peeled, cut into 1/2-inch pieces

1 tablespoon maple syrup

4 tablespoons olive oil

2 large leeks, chopped (white and pale green parts only)

1 1/3 cups finely chopped celery

5 cups (or more) chicken stock

3/4 cup orange juice

2 teaspoons freshly grated ginger

2 teaspoons orange zest

Preheat oven to 400 degrees.

Toss cubed sweet potatoes with 2 tablespoons olive oil and maple syrup and arrange in a single layer on a large baking sheet. Roast until very tender and starting to brown, stirring occasionally, 30-45 minutes.

Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Add leeks and celery and sautee until they begin to soften, about 5 minutes. Add roasted sweet potatoes and sautee for a few minutes. Add chicken stock and orange juice and bring mixture to a boil. Stir in ginger and orange zest. Reduce heat and simmer until everything is very tender, about 30 minutes. Remove from heat and cool slightly.

Working in batches, puree in food processor or blender, returning soup to pot. Thin with more broth, as necessary. Season to taste with salt.

This smooth lentil soup is full of warming spices. Madras curry powder is a spice mixture favored in the southern Indian state of the same name. It is nicely balanced between hot and mellow, and most often consists of a blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice and black pepper.

CURRIED LENTIL AND SPINACH SOUP
serves 4

1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1 garlic clove, minced

1 1/2 teaspoons Madras-style curry powder

1 tablespoon minced fresh ginger

1/2 teaspoon ground cumin

1 bay leaf

1/8 teaspoon cayenne

5 cups (or more) water

8 ounces dried lentils (about 1 1/4 cups)

1 6-ounce bag baby spinach leaves

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, celery, carrots and garlic and sauté until golden, about 10 minutes. Stir in curry, ginger, cumin, bay leaf and cayenne. Add water and lentils and bring to a boil. Reduce heat and simmer uncovered until lentils are tender, thinning with more water as necessary, about 25 minutes. Add spinach and cilantro and simmer another 5 minutes. Salt to taste. Serve topped with a spoonful of yogurt.

Evan Kleiman has been a longtime presence on the Los Angeles food scene, and hosts the radio show “Good Food” heard on NPR. She founded the original Slow Food chapter in LA and ran it for 8 years, is a best-selling cookbook author and owns Angeli Caffe, a popular Melrose Avenue restaurant that serves simple rustic food.

SPINACH & MINT SOUP

adapted from Evan Kleiman

serves 4

1/2 cup extra-virgin olive oil, divided

1 1/2 cups chopped onion

1 ½ cups cooked rice

2 large garlic cloves, peeled

4 1/2 cups (or more) chicken broth

3 scallions, chopped

2 (10-ounce) packages frozen chopped spinach, thawed, drained very well

1 cup chopped fresh mint, divided

1/3 cup chopped fresh cilantro

pumpkin seed oil, or fruity extra-virgin olive oil

Heat 1/4 cup oil in large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and garlic and sauté 5 minutes. Add 4 1/2 cups broth and scallions and bring to a boil. Cover and simmer another 15 minutes. Add spinach, 3/4 cup mint, and cilantro and simmer for another couple of minutes. Remove from heat and cool slightly.

Puree in food processor or blender in batches, returning soup to same pot. Thin with more broth by 1/4 cupfuls, as desired. Salt to taste. Serve warm, drizzled with pumpkin seed or olive oil and garnished with fresh mint.

This soup is a simple version of a classic Roman dish. It cooks very quickly and has a light flavor but is full of nutrition.

FISH SOUP WITH PASTA AND BROCCOLI

serves 4

4 cups chicken broth

2 cups water

1 pound skinless flounder filet (halved crosswise if large)

1 garlic clove, minced

1 cup small shell pasta (5 ounces, use gluten-free if desired)

2 cups small broccoli florets

1 tablespoon fresh lemon juice, or to taste

3 tablespoons extra-virgin olive oil, or to taste

Simmer broth and water with fish and garlic in a heavy 4-quart pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer until pasta and broccoli are tender, another 2-3 minutes.

Stir in lemon juice. Season to taste with salt and pepper. Serve soup drizzled with oil.