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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The original of this recipe came from The Simply Healthy Lowfat Cookbook, 1995, but has been tweaked a little. Ingredients:
3/4 teaspoon cumin |
1 cup chicken broth |
1 cup water |
2 tablespoons frozen apple juice concentrate |
3/4 lb yam, peeled, diced |
1 large granny smith apple, peeled, diced |
1 medium onion, diced |
1/4 teaspoon black pepper, freshly ground |
1/8 teaspoon ground cinnamon |
1/2 cup skim milk |
2 tablespoons plain nonfat yogurt |
1 tablespoon cilantro, chopped or 1 tablespoon parsley |
Directions:
1. In Dutch oven or flameproof casserole, cook the cumin over medium heat, shaking & stirring pan frequently, until it is fragrant & toasted, 4-5 minutes.
2. Add diluted chicken broth, apple juice concentrate, yams, apple, onion, pepper & cinnamon, then cover.
3. Bring to boil over high heat, then reduce heat to medium-low & simmer until yams & apple are tender, about 20 minutes.
4. Transfer soup to food processor or blender & puree.
5. Return mixture to pan & add milk, then Cook over medium heat, stirring frequently, until heated through.
6. Ladle soup into bowls, top with yogurt & sprinkle with cilantro or parsley.
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