Recipes for Health

Apple-Spice Breakfast Soup

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: April 18, 2011

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.

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

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1 1/2 quarts water

4 large tart apples, like Pink Lady, unpeeled, cored and diced (about 2 1/2 pounds)

2/3 cup dark or golden raisins

1 teaspoon freshly grated nutmeg

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

Pinch of salt

1/4 cup honey

4 slices whole-wheat or multigrain bread (about 6 ounces), diced (3 cups tightly packed)

2 tablespoons fresh lemon juice

1/2 to 1 cup plain yogurt, to taste, plus additional for garnish

Thin lemon slices for garnish

1. 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.

2. 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.

Yield: Serves six to eight.

Advance preparation: This soup will keep for a few days in the refrigerator.

Nutritional information per serving (six servings): 251 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 62 grams carbohydrates; 7 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 4 grams protein

Nutritional information per serving (eight servings): 189 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 47 grams carbohydrates; 5 grams dietary fiber; 121 milligrams sodium (does not include salt to taste); 3 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."