Apple-Spice Breakfast Soup - Recipes for Health

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):251calories; 0 gramssaturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligramscholesterol; 62 gramscarbohydrates; 7 gramsdietary 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 Shulmanis the author of"The Very Best of Recipes for Health."

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