Delicious Living
  • 3-4 ears fresh corn (to make 3 cups kernels)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 ounces fresh basil, minced
  • 1 small zucchini, thinly sliced
  • 1 ounce crumbled feta cheese

Summer Corn Soup with Quinoa

DL Staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 244

Soups are a terrific way to make use of corn's flavor. With quinoa added, this garden-fresh version also provides a complete protein. A portion of the cooked corn can be puréed for a thicker soup.

  1. Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside.
  2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes. Add fresh basil, zucchini and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top.

Calories 244, Fat 7, Perfat 25, Cholesterol 4, Carbo 40, Protein 10

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