hearty soup made with fresh corn, chiles and quinoa
Course Soup
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Servings 9(click to scale)
Calories 250kcal
Ingredients
2cupred quinoacooked
1lbfresh poblano pepper
2cupfresh yellow onionsdiced
2Tbspfresh garlic peeled, minced
1tspdried oregano
1/2tspkosher salt
3lbcorn
1tspground cumin
7cupwater
1Tbspcanola oil
1tbsphot chipotle pepper sauce
1/2cupfresh cilantrochopped
Instructions
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.
Notes
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.