Summer Corn Soup with Quinoa

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.

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 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

Procedure:

1. 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.
2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened, 6-8 minutes.
3. Add broth, salt, pepper, and cumin, and bring to a boil. Add quinoa. Cover, reduce heat to low, and simmer 20 minutes.
4. Add fresh basil (save some for garnish), zucchini and corn. Simmer 8-10 minutes. Garnish with minced basil and serve.