Spinach Beet Soup Recipe
- 1 cup orzo pasta
- 4 cups fresh spinach
- 1/2 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
- 1/4 cup shredded Cheddar cheese
- 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.
