Spinach Beet Soup

Blended spinach and beets are the base of this soup with orzo pasta even the kids will love.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 249 Calories

Ingredients

• 1 teaspoon butter
• 2 tablespoons sour cream
• salt and ground black pepper to taste
• ¼ cup shredded Cheddar cheese
• 1 teaspoon thyme
• 4 cups fresh spinach
• 1 cup orzo pasta
• ½ cup canned sliced beets
• 2 cups water, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water.

Step 2

Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.

Step 3

Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.