Ingredients
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3/4 teaspoon cumin
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1 cup chicken broth
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1 cup water
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1 medium onion, diced
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1/4 teaspoon black pepper, freshly ground
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1/8 teaspoon ground cinnamon
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1/2 cup skim milk
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1 tablespoon cilantro, chopped or 1 tablespoon parsley
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1 large granny smith apple, peeled, diced
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2 tablespoons plain nonfat yogurt
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2 tablespoons frozen apple juice concentrate
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3/4 lb yam, peeled, diced
Instructions
- In Dutch oven or flameproof casserole, cook the cumin over medium heat, shaking & stirring pan frequently, until it is fragrant & toasted, 4-5 minutes.
- Add diluted chicken broth, apple juice concentrate, yams, apple, onion, pepper & cinnamon, then cover.
- Bring to boil over high heat, then reduce heat to medium-low & simmer until yams & apple are tender, about 20 minutes.
- Transfer soup to food processor or blender & puree.
- Return mixture to pan & add milk, then Cook over medium heat, stirring frequently, until heated through.
- Ladle soup into bowls, top with yogurt & sprinkle with cilantro or parsley.