Added to shopping list. Go to shopping list.
Ingredients35 m servings 249 cals
Original recipe yields 4 servings
- 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.
Per Serving: 249 calories; 5.7 g fat; 40.5 g carbohydrates; 9.9 g protein; 13 mg cholesterol; 223 mg sodium. Full nutrition
ReviewsRead all reviews 3
Tasty and healthy! A perfect appetizer for any party! My friends and their kids loved it.
I thought it was O.K., but kinda bland. I probably wouldn't make it again.