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New Year’s Day marks the official end of the eating-with-wild-abandon season. Eight days of partaking in latkes and other fried goodies, followed by the onslaught of other holiday foods, makes me look forward to a fresh start in the kitchen.

And cold weather makes me look forward to soup — ones without cream and lots of carbohydrates. A University of Pennsylvania study showed that people eat less and consume fewer calories when they began their meal with soup.

Making soups “lighter” can be as easy as sautéing vegetables in a nonstick pan with a little broth or water. For thickness, add a pureed cooked potato, substitute yogurt for sour cream or add fresh breadcrumbs. And don’t forget alluring spices such as saffron and curry.

Saffron Cauliflower and Onion Soup

Serves 6

2 Tbs. vegetable oil

1 large sweet onion, chopped

1⁄4 cup chopped shallots

1⁄2 tsp. saffron threads

1⁄4 tsp. turmeric

1 medium head cauliflower, chopped

4 cups vegetable stock

1 large, all-purpose potato, peeled and diced

salt and pepper

1⁄4 cup chopped chives

 

In medium saucepan, heat oil over medium-high heat. Cook onion and shallots until very soft, about 7 minutes. Stir in saffron and turmeric and cook 1 more minute. Add cauliflower and stir until coated with onion-saffron mixture, about 2 minutes. Add stock, bring to boil and add potato. Simmer until vegetables are tender, about 20 minutes. In blender or food processor, puree mixture. Taste for salt and pepper. Serve garnished with chives.

Broccoli Buttermilk Soup with Toasted Almonds

Serves 4

2 Tbs. canola oil

1 onion, chopped

1 clove garlic, minced

2 cups vegetable stock

1⁄2 lb. broccoli, stems sliced and florets left whole

1 cup (4 ounces) almonds, toasted and chopped

1⁄2 cup watercress leaves

1⁄2 cup low-fat buttermilk

salt and pepper

In medium saucepan, heat oil over medium-high heat. Cook onion and garlic until wilted, about 5 minutes. Add stock, bring to boil and stir in broccoli stems and all but 4 of the florets. Add almonds. Cook until broccoli is tender, about 8 minutes. In blender or food processor, puree with the watercress leaves. Return to pot and stir in buttermilk. Reheat gently. Taste for salt and pepper. Serve garnished with reserved florets.

Tomato-Mushroom Bisque

Serves 6 to 8

2 Tbs. olive oil

3⁄4 lb. mushrooms, sliced

1 small onion, chopped

1 clove garlic, chopped

1 cup fresh breadcrumbs

3 cups tomatoes, seeded and chopped

1 Tbs. tomato paste

2 tsp. fresh tarragon (or 1⁄2 tsp. dried tarragon)

3 cups vegetable stock

salt and pepper

 

In large saucepan, heat oil over medium-high heat. Cook mushrooms until brown around edges, about 10 minutes. Remove half with a slotted spoon and set aside. Add onion and garlic to mushrooms in pan and cook until soft, about 5 minutes. Stir in breadcrumbs, tomatoes, tomato paste and tarragon. Cook until bubbly. Add stock and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Puree in blender or food processor. Reheat with reserved mushrooms. Taste for salt and pepper and serve.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).