Creamy Cinnamon Spinach Soup

Lauri Jean Crowe's Note:

This soup originated out of a need to create low sodium, but tasty foods for my son with FSGS and Nephrotic Syndrome (kidney disease). It has a lovely rich green taste and pleasant aroma and is wonderful served alone or with wedges of fresh vegetables. Can even be served as a smoothie! Scrumptious warm or cold, but not too hot.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 1 tablespoon grapeseed oil
• 5 ounces fresh spinach
• 5 ounces reverse osmosis water
• 1 medium red potatoes
• 3 ounces diced carrots
• 5 ounces nonfat milk
• 1 teaspoon cinnamon
• ½ teaspoon basil
• 1 sprig parsley

Directions:

1. Saute fresh spinach until wilted in grapeseed oil.
2. Peel red potato and cube.
3. Place sauteed spinach, red potato, diced carrots, and water in blender.
4. Puree.
5. Transfer puree to small sauce pan and slowly stir in non-fat milk, cinnamon and basil over low heat until warm.
6. Garnish with parsley.