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Ingredients
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1 cup orzo pasta
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4 cups fresh spinach
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½ cup canned sliced beets
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1 teaspoon butter
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2 cups water, or to taste
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1 teaspoon thyme
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salt and ground black pepper to taste
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2 tablespoons sour cream
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¼ cup shredded Cheddar cheese
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
249 | Calories |
6g | Fat |
41g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 249 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 3g | 17% |
Cholesterol 13mg | 4% |
Sodium 126mg | 5% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 10g | 20% |
Vitamin C 10mg | 11% |
Calcium 112mg | 9% |
Iron 3mg | 18% |
Potassium 293mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.