Spinach Beet Soup

Spinach Beet Soup
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    9

A vibrant and nourishing soup that transforms humble spinach and beets into a delightful and satisfying culinary experience. Perfect as a light lunch or a comforting dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    13 mg
  • Fiber
    3 g
  • Protein
    10 g
  • Saturated Fat
    3 g
  • Sodium
    126 mg
  • Sugar
    3 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
12 mins

Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook according to package directions, about 9-11 minutes, until al dente. Reserve about 1/2 cup of the pasta water before draining. (Total time: 11 minutes)

02

Step
2 mins

While the pasta is cooking, combine the fresh spinach and drained beets in a blender or food processor. Add a splash of the reserved pasta water to help the mixture blend smoothly. Puree until completely smooth. (Total time: 5 minutes)

03

Step
7 mins

Melt the butter in a large pot or Dutch oven over medium heat. Add the blended spinach and beet mixture and cook, stirring frequently, for 5-7 minutes, until the color deepens and the mixture thickens slightly. (Total time: 7 minutes)

04

Step
3 mins

Gradually stir in the water or vegetable broth to thin the soup to your desired consistency. Bring to a simmer. (Total time: 3 minutes)

05

Step
1 mins

Add the drained orzo pasta to the soup. Season with thyme, salt, and pepper to taste. (Total time: 2 minutes)

06

Step

Remove the pot from the heat and gently stir in the sour cream. (Total time: 1 minute)

07

Step

Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of shredded Cheddar cheese. Serve immediately.

For a richer flavor, use vegetable broth instead of water.
Adjust the amount of water or broth to achieve your desired soup consistency.
Fresh thyme can be substituted for dried thyme; use about 1 tablespoon of fresh thyme leaves.
For a vegan option, omit the sour cream and cheese, or substitute with vegan alternatives.
The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Ally Feest

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Tyrell Powlowski

    I love this recipe! I will definitely make it again.

  • Amely Zemlak

    My kids actually ate their vegetables! I was amazed.

  • Oswald Bosco

    I used vegetable broth instead of water and it was delicious!

  • Tamara Ledneraufderhar

    I am vegan, so I used vegan butter and sour cream, and it was amazing!

  • Ima Haag

    This soup is so easy to make and it's packed with nutrients. A new staple in my house!

  • Creola Okon

    I added a little lemon juice at the end as suggested and it really brightened the flavors.

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