Source: dLife

Creamy potato, spinach, carrot, and green pea soup.

Servings

2 cup cold water
1 pinch salt and pepper
2 small potatoes , peeled
2 medium carrots , sliced
6 fresh spinach leaves , chopped
0.5 cup fresh green peas
0.5 oz Arrowroot, fresh
1 cup fat free milk
0.25 tsp ground cayenne (red pepper)
1 tbsp chopped parsley

1 Boil the water, salt, pepper, potatoes, and carrots in a saucepan. Cook, covered, for about 10 minutes.
2 Mix in the carrots, spinach leaves, and peas. Cook for 5 minutes.
3 Combine the arrowroot and 3 tablespoons of milk. Mix in the rest of the milk and add to the soup.
4 Stir in the cayenne pepper and simmer for about 5 minutes. Sprinkle the parsley on top.

You can substitute 1/2 cup thawed frozen green peas. If you can find them, use new potatoes.