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.
Spinach Beet Soup
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS9
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
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Carbohydrate41 g
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Cholesterol13 mg
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Fiber3 g
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Protein10 g
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Saturated Fat3 g
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Sodium126 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 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
StepRemove the pot from the heat and gently stir in the sour cream. (Total time: 1 minute)
07
StepLadle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of shredded Cheddar cheese. Serve immediately.
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RECIPE REVIEWS
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Tyrell Powlowski
Jun 29, 2025I love this recipe! I will definitely make it again.
Amely Zemlak
Jun 25, 2025My kids actually ate their vegetables! I was amazed.
Oswald Bosco
Jun 21, 2025I used vegetable broth instead of water and it was delicious!
Tamara Ledneraufderhar
Jun 18, 2025I am vegan, so I used vegan butter and sour cream, and it was amazing!
Ima Haag
Jun 16, 2025This soup is so easy to make and it's packed with nutrients. A new staple in my house!
Creola Okon
Jun 9, 2025I added a little lemon juice at the end as suggested and it really brightened the flavors.