Apple-Spice Breakfast Soup

Updated Feb. 28, 2024

Recipe Details

• Total Time: 1 hour (Cook Time: 1 hour)

• Servings: 6–8 (adjustable; see Variations for reducing portions)

Ingredients

• 1½ quarts (1.4 liters) water

• 4 large tart apples (e.g., Pink Lady), unpeeled, cored, and diced (about 2½ pounds/1.1 kg)

• ⅔ cup dark or golden raisins

• 1 teaspoon freshly grated nutmeg

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground cloves

• ½ teaspoon ground allspice

• Pinch of salt

• ¼ cup honey (adjust to taste; substitute maple syrup or agave for variation)

• 4 slices whole-wheat or multigrain bread (about 6 ounces/170 g), diced into 3 cups tightly packed pieces

• 2 tablespoons fresh lemon juice (optional: replace with 3 tbsp apple cider for depth)

• ½ to 1 cup plain yogurt (unsweetened, to taste) + extra for garnish

• Thin lemon slices (for garnish)

Preparation

Step 1: Simmer the Base

In a large, heavy-bottomed soup pot, combine water, diced apples, raisins, nutmeg, cinnamon, cloves, allspice, salt, and honey. Stir to evenly distribute spices and sweeteners. Bring to a rolling boil over high heat, then reduce heat to medium-low. Add the diced bread, stir once to submerge the pieces, and cover tightly with a lid (or splatter guard). Simmer gently for 1 hour. The bread will naturally break down, thickening the soup as it absorbs liquid and softens.

Step 2: Finish and Serve

After simmering, remove the pot from heat. Stir in lemon juice and ½ cup yogurt, whisking gently to combine. Taste and adjust with additional yogurt (for creaminess) or honey (for sweetness). The soup can be served hot/warm immediately or chilled (refrigerate first for 2–4 hours for a refreshing option).

Serving

Ladle into bowls, garnish with a dollop of yogurt and a thin lemon slice.

Advance Preparation & Storage

• Storage: Refrigerate in an airtight container for up to 3–4 days. Reheat gently (stovetop or microwave) with a splash of water if needed to adjust consistency.

• Freezing: Freeze for up to 1 month; thaw overnight in the fridge and reheat before serving.

Comments & Variations

User Reviews & Creative Twists

• Substitutions for Thickeners: "I’ve made this with bread and steel-cut oats—both are delicious! For oats, replace bread with ½ cup dry steel-cut oats, simmering an extra 15 minutes after adding oats."

• Serving Adjustments: "To halve the recipe, use ¾ quarts water, 2 large apples, ⅓ cup raisins, ½ tsp nutmeg, ¾ tsp cinnamon, ⅛ tsp cloves, ¼ tsp allspice, 2 tbsp honey, 2 slices bread (3 cups diced), and 1 tbsp lemon juice."

• Sweetness & Balance: "Lemon juice is key! Taste-testing proved it balances sweetness. Substitute maple syrup for honey for a richer depth, or add 1–2 tbsp pumpkin seeds for crunch."

• Protein Boost: "Add soft tofu scoops (not blended) for extra protein—creamy and savory, but keep bread bits for texture!"

Chef’s Tips

• Texture: For intact bread chunks (not fully broken down), avoid whisking; the bread’s structure adds character.

• Freshness: Use recently juiced apples for brightness, or repurpose stale bread/loaf ends (freezer-friendly!).

• Chilled Option: Perfect for summer! Chill for 4+ hours, top with a lemon slice and a drizzle of honey.

This recipe is a keeper—its spiced apple warmth and customizable thickness make it a versatile breakfast or light lunch. Enjoy!