Summer Corn Soup with Quinoa
  • 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
  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