Ingredients
4
4 servings
- •1 cup orzo pasta
- •4 cups fresh spinach
- •½ cup canned sliced beets
- •1 teaspoon butter
- •2 cups water, or to taste
- •1 teaspoon thyme
- •salt and ground black pepper to taste
- •2 tablespoons sour cream
- •¼ cup shredded Cheddar cheese
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 249
- Carbohydrate: 41g
- Fat: 6g
- Fiber: 3g
- Protein: 10g
- Sugar: 3g
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