Summer Corn Soup with Quinoa

quinoaYield: 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


  • 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


  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.


Comments are closed.

Design by Likoma with WOO on WP