Summer Corn & Zucchini Soup with Quinoa, Basil & Feta: Summer In a Bowl for Souper (Soup, Salad & Sammie) Sundays

This simple soup just screams summer--light but filling and it makes the most out of sweet local corn, zucchini and basil from the farmer's market. The quinoa gives it a protein boost and gives it a thick, almost chowder-like consistency and the feta makes it fun.  

Delicious Living says, "Soups are a terrific way to make use of corn's flavor. With quinoa added, this garden-fresh version also provides a complete protein. A portion of the cooked corn can be puréed for a thicker soup." 

Summer Corn & Zucchini Soup with Quinoa 
Adapted from Delicious Living
(Serves 6)

3-4 ears fresh corn (to make 3 cups kernels) 
2 Tbsp olive oil 
1 medium onion, chopped 
3 cloves garlic, minced 
4 cups vegetable broth (I used 6 cups) 
1/2 cup quinoa, rinsed 
2 oz fresh basil, minced 
1 small zucchini, thinly sliced 
1 oz crumbled feta cheese

Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside. (Note: I like my corn to have a crisp, juicy texture so I didn't cook my corn first, just removing the kernels and adding it to the soup to cook with the zucchini and basil.)

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.  

Notes/Results: A simple bowl of soup that satisfies with flavor and texture. I had this one tagged to make for several weeks after coming across it on a Delicious Living magazine email, just waiting until the corn lady was in my neighborhood with her bags of local corn. The basil and feta add great taste to the milder tasting zucchini and quinoa and contrast well with the sweet corn. This soup goes together easily and would be perfect for a warm summer night outdoors. I might add some new potatoes if I make it again, to give it even more of a chowder feel. A keeper summer recipe.

 
We have some great friends and fabulous salads hanging out in the Souper Sundays kitchen today. Let's take a look. 

Mireille of Chef Mireille's East West Realm kicks us off with this colorful Smoked Paprika Mango Jicama Salad. She says, "This is a simple and fresh summer salad, using a few of my favorite ingredients. It's super easy to put together and very flavorful. What makes this salad so delicious is the use of the smoked paprika. Smoked paprika is used a lot in Spain and it really is a whole different flavor profile than regular paprika. It has a smoky, charcoal like aroma. It adds an almost grilled flavor to the food its added to. Please go on a treasure hunt and search for smoked paprika in your city and I promise you it will be well worth the effort."

Joyce of Kitchen Flavours shares this Crunchy Salad with Miso Dressing and says, "What drawn me to this salad is the miso dressing, and also, I have all the ingredients, except for the bean sprouts, which I have omitted. Time to bring out that pack of miso dressing which I bought months ago and is still unopened!  ... A really nice and tasty salad. Yummy! Love the crunch from the carrots and cucumbers. The mint leaves and coriander adds a lovely flavour and fragrance. And the nutty sesame seeds makes this salad looks really "Asian" when scattered over. I think I prefer sesame seeds to peanuts in this, it balances off really well with the miso dressing."

My pal Kim of Stirring the Pot brings A Salad of Lettuce, Peas, and Ham with Creamy Dressing and says, "A creamy dressing of Dijon mustard, champagne vinegar, olive oil, heavy cream, salt, lots of black pepper and pretty green flecks of parsley.  Dressing with heavy cream....you know that's good stuff! Then it came time to put the salad together and we're talking lots of deliciousness.  Soft butter lettuce with warmed peas, savory bites of ham, buttery homemade croutons, and shards of really good farmhouse cheddar.  Pour that creamy dressing on and you're talking one incredible, satisfying, and totally crave-worthy salad."

Here at Kahakai Kitchen, this Salad of Fennel, Edamame, Arugula and Parmesan with Crispy Croutons and Cheesy Tarragon Dressing was so good, I had to share it at Souper Sundays. I adapted this Nigel Slater recipe to what I had on hand and loved the flavors, textures and colors. The warm crispy croutons are the perfect topping. I had to make it again yesterday. ;-)

Thanks to everyone who joined in this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on my sidebar for all of the details.  

Have a happy, healthy week!