“This soup can be a whole meal in itself for finicky eaters, especially kids.” - by Suja
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 249 cal
- 12%
- Fat
- 5.7 g
- 9%
- Carbs
- 40.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Tasty and healthy! A perfect appetizer for any party! My friends and their kids loved it...." See more"
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