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 Facts
| 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.
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