Spinach Beet Soup Recipe

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Spinach Beet Soup
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  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.06 Kcal (519 kJ)
Calories from fat 67.51 Kcal
% Daily Value*
Total Fat 7.5g 12%
Cholesterol 15.02mg 5%
Sodium 152.63mg 6%
Potassium 250.71mg 5%
Total Carbs 10.21g 3%
Sugars 2.43g 10%
Dietary Fiber 1.61g 6%
Protein 4.9g 10%
Vitamin C 9.6mg 16%
Iron 1.4mg 8%
Calcium 105mg 10%
Amount Per 100 g
Calories 51.33 Kcal (215 kJ)
Calories from fat 27.93 Kcal
% Daily Value*
Total Fat 3.1g 12%
Cholesterol 6.21mg 5%
Sodium 63.14mg 6%
Potassium 103.72mg 5%
Total Carbs 4.22g 3%
Sugars 1.01g 10%
Dietary Fiber 0.67g 6%
Protein 2.03g 10%
Vitamin C 4mg 16%
Iron 0.6mg 8%
Calcium 43.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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