Creamy Cinnamon Spinach Soup

• 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
• 12 teaspoon basil
• 1 sprig parsley

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.

grapeseed oil, fresh spinach, water, red potatoes, carrots, nonfat milk, cinnamon, basil, parsley

Taken from www.food.com/recipe/creamy-cinnamon-spinach-soup-83295 (may not work)