Yam and Apple Soup

The original of this recipe came from The Simply Healthy Lowfat Cookbook, 1995, but has been tweaked a little.

• Ready In: 40 mins
• Serves: 4

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.