hearty soup made with fresh corn, chiles and quinoa
Servings: 9 (click to scale)
- 2 cup red quinoa cooked
- 1 lb fresh poblano chili pepper
- 2 cup fresh yellow onions diced
- 2 Tbsp fresh garlic cloves peeled, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 3 lb fresh corn kernels
- 1 tsp ground cumin
- 7 cup water
- 1 Tbsp canola oil
- 1 tbsp hot chipotle pepper sauce
- 1/2 cup fresh cilantro chopped
- Cook quinoa according to package. Roast chilies in a 400F degree oven or under a broiler to char the skin evenly all over. Place chilies in a bowl and cover to steam. Peel and discard stem and seeds. Dice and set aside.
- Heat olive oil in a stock pot and saute onions and garlic until onions are translucent. Add the dried oregano, salt, 2 pounds of corn kernels and cumin. Stir and cook for 2 minutes. Add water and bring to a boil and simmer for 15 minutes covered. Puree in a blender or with a handheld blender until smooth.
- Return soup to pot and add remaining corn kernels, cooked quinoa and diced poblanos. Season with hot sauce and garnish with cilantro.
This soup is great with fresh corn in season, but frozen corn can be substituted out of season. Just heat the corn before adding into the final step of the soup.
Calories: 250kcal | Carbohydrates: 50g | Protein: 9g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 130mg | Fiber: 8g | Sugar: 11g