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