winter soups, spa style

Winter's shorter days and colder weather make hearty, warm soup the ideal lunch, dinner or snack. The delicious and easy to prepare soups detailed come courtesy of Head Chef Jesus Gonzalez of the Culinary Team at Rancho La Puerta Fitness Resort and Spa (www.rancholapuerta.com) in Tecate, Mexico. Celebrating their 65th anniversary in 2005, Rancho la Puerta is justly famous for their food, which is grown on their own organic farm, as well as for being North America's first resort and spa.

Thanks to the Ranch's Nutrition Director Yvonne Nienstadt, who provides itemized caloric breakdowns for each recipe, these superb soups can help you stay healthy while watching your weight.

Green Lima Bean Soup

1 Cup Lima Beans

6 Cups water or veggie stock

1 medium onion

2 - 3 Whole Cloves

1 Bay Leaf

1 1/2 Tsp Olive Oil

1 Tablespoon minced Garlic

1/2 Cup scallions (green part only)

1/4 Cup chopped Parsley

1 1/2 Cup Spinach

1 Cup Nonfat Yoghurt

Sea salt and fresh ground pepper to taste

In a large pot, soak beans in water overnight. Drain soak water. Add fresh water or stock to pot and bring to a boil. Lower heat; add whole onion, cloves and bay leaf. Cover and simmer until beans are tender, about 2 - 2 1/2 hours. Remove onion, cloves and bay leaf.

Sauté garlic and scallions in olive oil for 5 minutes. Just before serving the soup add in the sautéed garlic mix, spinach and parsley to the cooked beans. Let the greens wilt for several minutes. Meanwhile, whisk yogurt until smooth. Add to the soup. Season with salt and pepper.

Potato Herb Soup

8 cups of vegetable stock

1 teaspoon extra virgin olive oil

5 small fingerling or red potatoes, chopped

2 medium leeks, thinly sliced

5 garlic cloves, minced

1 medium white onion, finely diced

2 ribs celery, finely diced

1 cup fresh chopped basil

1 cup fresh chopped parsley

1 cup fresh chopped oregano

1 teaspoon black pepper, or to taste

1 teaspoon sea salt, or to taste

1 cup frozen peas

1/2 cup chopped green onions

1/2 cup non fat yogurt, for garnish

24 fresh chive sprigs for garnish

In a large soup pot, sauté the onion, garlic and leeks in oil until the onions are translucent. Add the potatoes and the stock. Cover and cook until the potatoes are tender, about 20 - 25 minutes. Add in the herbs, salt and pepper. Cook for 5 minutes more to allow flavors to meld. Place the soup in a blender or processor cup and process until pureed. Return soup to pot. Add in peas and green onions and cook until peas are tender, about 4 minutes.

To serve, ladle 4 ounces in each bowl. Garnish with a drizzle of yogurt (a squeeze bottle works best) and a sprig of chives.

Wild Rice and White Wine Soup

1/4 cup raw wild rice, rinsed and drained

4 cups of vegetable stock

1 tablespoon extra virgin olive oil or unsalted butter

2 medium leeks, thinly sliced

1 medium white onion, finely diced

1 teaspoon minced garlic

4 cup white wine or non-alcohol white wine

1/4 teaspoon freshly cracked black pepper, or to taste

1/4 teaspoon sea salt, or to taste

1/2 cup fresh or frozen peas

1/2 cup finely chiseled fresh basil

1 cup low fat yogurt

In a large sauce pan, bring stock to a boil. Sprinkle in rice. Bring stock back to a boil. Lower heat and cover pot. Cook rice until the rice is just tender, about 40 - 45 minutes. In a large soup pot, sauté the onion, garlic and leeks in oil until the onions are translucent, about 5 minutes. Add in the wine and reduce the liquid by half. Once reduced, stir in the cooked rice, peas, basil and salt and pepper. Cook for 7 - 10 minutes more to allow flavors to meld. Whip yogurt until smooth. Add to soup just before serving.

Tortilla Soup

2 corn tortillas, cut into thin strips

_ teaspoon olive oil

1 medium onion, cut into slices

_ stalk celery, chopped

_ carrot chopped

_ medium potato, chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

_ medium zucchini, chopped

_ cup corn kernels

6 cups vegetable stock or water

4 medium tomatoes, chopped

_ teaspoon chili powder

_ teaspoon ground cumin

1 medium tomato, chopped

1 tablespoon fresh cilantro

Sea salt and freshly ground black pepper

1 lime, halved

3 tablespoons of low fat mozzarella, small dice

Preheat oven to 325 degrees.

Lay tortilla strips on a baking sheet and spray with a little vegetable oil. Bake for about 5 minutes, until toasty brown. Take care not to burn.

In a large saucepan or stockpot, heat oil over medium heat and sauté the onion, celery and carrot for about 5 minutes, until the onion is golden. Add the potato, garlic, jalapeno, zucchini, corn kernels, stock, tomatoes, chili powder and cumin. Cover and bring to a simmer. Lower heat and cook for 12 - 20 minutes, or until potato is tender.

Remove from heat and add the remaining chopped tomato and cilantro. Season with salt and pepper. Ladle the soup into bowls, then top each with tortilla strips, a sprinkle of the diced cheese and a squeeze of lime.