Summer Corn Soup with Quinoa

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.
 

Summer Corn Soup with Quinoa

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Servings

6 people

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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

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

Servings 6 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Summer Corn Soup with Quinoa

Amount Per Serving

Calories 244

* Percent Daily Values are based on a 2000 calorie diet.

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