Creamy Cinnamon Spinach Soup
Ready In: 10 mins
Serves: 4
Yields: 2 cups
Ingredients
- 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
- 1⁄2 teaspoon basil
- 1 sprig parsley
Directions
- Saute fresh spinach until wilted in grapeseed oil.
- Peel red potato and cube.
- Place sauteed spinach, red potato, diced carrots, and water in blender.
- Puree.
- Transfer puree to small sauce pan and slowly stir in non-fat milk, cinnamon and basil over low heat until warm.
- Garnish with parsley.
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