Spinach Beet Soup

Name: Spinach Beet Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon butter; 118 milliliters canned sliced beets; 4 servings salt and ground black pepper to taste; 237 milliliters orzo pasta; 59 milliliters shredded Cheddar cheese; 2 Tbsps sour cream; 946 milliliters fresh spinach; 1 teaspoon thyme; 473 milliliters water, or to taste

Spinach Beet Soup might be just the soup you are searching for. One serving contains 214 calories, 8g of protein, and 5g of fat. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of water, cheddar cheese, orzo pasta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 35 minutes.

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.

Ingredients you will need

Water

Orzo

Equipment you will use

Pot

Drain, reserving some of the water.

Ingredients you will need

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.

Ingredients you will need

Spinach

Beet

Water

Equipment you will use

Blender

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.

Ingredients you will need

Orzo

Spinach

Butter