Are you ready to transform your meal time with a nutritious, soul-warming dish that's both incredibly easy to make and packed with flavor? This Quinoa Soup with Corn is about to become your new go-to recipe that will impress your family and tantalize your taste buds! Imagine a hearty, protein-rich soup that combines the nutty goodness of quinoa with sweet corn in a perfectly seasoned broth - it's like a warm hug in a bowl that will make you forget all about boring, bland soups forever.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour the vegetable broth into the pot and bring the mixture to a gentle boil.
- Add the rinsed quinoa, corn, paprika, salt, and pepper to the boiling broth. Stir to combine all ingredients evenly.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until quinoa is fully cooked and has absorbed most of the liquid.
- Check the quinoa's texture - it should be tender and have a slight spiral-like germ visible when fully cooked.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Ladle into bowls and serve hot, optionally garnishing with fresh herbs or a drizzle of olive oil.
Tips
- Always rinse quinoa thoroughly to remove its natural saponin coating, which can make the soup taste bitter. Use a fine-mesh strainer for best results.
- For maximum flavor, toast the quinoa lightly in the pot with a bit of olive oil before adding liquid to enhance its nutty taste.
- Use fresh corn when in season for the most vibrant flavor, but high-quality frozen corn works perfectly well too.
- Don't rush the simmering process - low and slow cooking allows the quinoa to absorb flavors and become perfectly tender.
- For added nutrition, consider throwing in some diced carrots or spinach to boost the vegetable content.
- If you want a creamier texture, you can blend a small portion of the soup and mix it back in, or add a splash of coconut milk.
- This soup keeps well in the refrigerator for 3-4 days, so it's perfect for meal prep and tastes even better the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
