Servings: YIELD: Serves 6 to 8

INGREDIENTS INGREDIENTS
 
1 ½  quarts water 1 ½  quarts water
4  large tart apples, like Pink Lady, unpeeled, cored and diced about 2 1/2 pounds) 4  large tart apples, like Pink Lady, unpeeled, cored and diced about 2 ½ pounds)
⅔  cup dark or golden raisins ⅔  cup dark or golden raisins
1  teaspoon freshly grated nutmeg 1  teaspoon freshly grated nutmeg
1 ½  teaspoons ground cinnamon 1 ½  teaspoons ground cinnamon
¼  teaspoon ground cloves ¼  teaspoon ground cloves
½  teaspoon ground allspice ½  teaspoon ground allspice
Pinch of salt Pinch of salt
¼  cup honey ¼  cup honey
4  slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed) 4  slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
2  tablespoons fresh lemon juice 2  tablespoons fresh lemon juice
½ to 1  cup plain yogurt, to taste, plus additional for garnish ½ to 1  cup plain yogurt, to taste, plus additional for garnish
Thin lemon slices for garnish Thin lemon slices for garnish

HEALTHY
Apple-Spice Breakfast Soup
MARTHA ROSE SHULMAN
YIELDServes 6 to 8
TIME1 hour
Apple-Spice Breakfast Soup
Andrew Scrivani for The New York Times
Years ago, when I lived in Austin, Tex., I had a little business selling hot cups of soup to vendors and shoppers on the “Drag” in front of the University of Texas. This soup was always a favorite on a chilly day. It’s sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.
Featured in: A Bowlful Of Our Daily Bread.
INGREDIENTS
1 ½  quarts water
4  large tart apples, like Pink Lady, unpeeled, cored and diced about 2 ½ pounds)
⅔  cup dark or golden raisins
1  teaspoon freshly grated nutmeg
1 ½  teaspoons ground cinnamon
¼  teaspoon ground cloves
½  teaspoon ground allspice
Pinch of salt
¼  cup honey
4  slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
2  tablespoons fresh lemon juice
½ to 1  cup plain yogurt, to taste, plus additional for garnish
Thin lemon slices for garnish
PREPARATION
Combine the water, apples, raisins, spices, salt and honey in a large soup pot. Bring to a boil, reduce the heat and stir in the bread. Cover and simmer one hour. The bread will fall apart and thicken the soup.
Remove from the heat, and stir in the lemon juice and yogurt. Serve hot or warm, or chill and serve cold. Garnish each serving with a dollop of yogurt and a thin slice of lemon.

Nutritional analysis per serving (8 servings)  Nutritional analysis per serving (8 servings)
188 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 3 grams protein; 127 milligrams sodium  188 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 3 grams protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.  Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.