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1 teaspoon vegetable oil

½ yellow onion, finely chopped (about 1 cup)

½ poblano chile, seeded and finely chopped (about ½ cup)

1 large garlic clove, minced

1 teaspoon ground coriander

½ teaspoon ground cumin

1/8 teaspoon ground turmeric

2¼ cups corn kernels (about 4 ears)

3 cups nonfat buttermilk

¾ teaspoon coarse salt

1. Heat the oil in a medium saucepan over medium heat. Add the onion, poblano chile, and garlic; sauté until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.

2. Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and sauté until the kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.

3. Transfer 1½ cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture. Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.

FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 4 G FAT, 7 MG CHOLESTEROL, 27 G CARBOHYDRATE, 643 MG SODIUM, 9 G PROTEIN, 5 G FIBER

cucumber coconut soup

SERVES 6

2 cups homemade or low-sodium store-bought chicken stock

1 whole skinless, boneless chicken breast

2 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 large garlic clove, minced

1 jalapeño pepper, seeded and minced

2 pounds cucumbers, peeled, seeded, and cut into ½-inch pieces

1 13½-ounce can unsweetened coconut milk

½ cup lightly packed fresh cilantro leaves

¼ cup fresh lime juice

Coarse salt and freshly ground pepper

1. Bring the chicken stock to a boil in a small saucepan. Add the chicken; return to a simmer, and reduce heat. Cook, covered, until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate, reserving the stock, and let cool.

2. Heat the olive oil in a medium sauté pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeño, and cucumbers; cook 1 minute more. Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.

3. Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth. Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool. Stir in the lime juice, and season with salt and pepper.

4. To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.

creamy caramelized onion soup

MAKES 8 CUPS; SERVES 6 TO 8

6 tablespoons unsalted butter

1¼ pounds leeks (3 to 4), white and pale-green parts only, rinsed well and coarsely chopped

5 garlic cloves, thinly sliced

7 large shallots (about 14 ounces), thinly sliced

2 large Vidalia onions (about 20 ounces each), cut into ¼-inch-thick slices

¾ cup dry white vermouth

4 cups homemade or low-sodium store-bought chicken stock

Coarse salt

1 cup heavy cream

1. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until the vegetables are deep golden brown, about 25 minutes.

2. Add the vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree the onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.

3. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add the remaining onion.