Delicious Living
Ingredients
  • 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.
 

Directions
  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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year

 

 

 

 

 

 

 

 

 

Healthline
 

 

We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.
OR WAIT 0 SECS