Yield: 4 servings
This soup is a great way to highlight summer corn, squash, and basil. With the quinoa added, it also provides a complete protein. A portion of the cooked corn can be puréed for a thicker soup, but I did not find this necessary. It thickens as it sits, so you may want to add broth or water to restore it to your desired consistency. I like it served both hot and chilled. This recipe was adapted from www.deliciouslivingmag.com.
- 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 minced fresh basil, saving some for garnish
- 1 small zucchini, sliced thin in quarters
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cumin
- Boil ears of corn in water until tender, 3-5 minutes. Let corn cool. Use a knife to remove kernels. Measure 3 cups of kernels and set aside.
- In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened, 6-8 minutes.
- Add broth, salt, pepper, and cumin, and bring to a boil. Add quinoa. Cover, reduce heat to low, and simmer 20 minutes.
- Add fresh basil (save some for garnish), zucchini and corn. Simmer 8-10 minutes. Garnish with minced basil and serve.