Summer Corn Soup with Quinoa
| Servings |
| 6people |
|
|
Ingredients
- 3-4 ears fresh cornto make 3 cups kernels
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4cups vegetable broth
- 1/2 cup quinoa, rinsed
- 2ounces fresh basil, minced
- 1small zucchini, thinly sliced
- 1ounce crumbled feta cheese
Instructions
- Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside.
- 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
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