Sweet Corn Soup with Harissa and quinoa

Sweet Corn Soup with Harissa

  • Author: Erin Alderson
  • Yield: 1-2 1x



  • 2 large ears sweet corn
  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons heavy cream
  • 1 recipe for harissa
  • 2 teaspoons olive oil
  • 1/2 cup quinoa


  1. Remove kernels from cob, keeping both. In a stock pot, heat olive oil over medium-low heat. Add diced onion and cook until translucent, 6-7 minutes. Stir in sweet corn and cook for another 5 minutes, letting corn heat up and soften slightly. Pour in vegetable broth, mix in the seasoning, and add the corn cobs. Bring to a boil, reduce to a simmer and cook for 15-20 minutes while making the harissa.
  2. After the time, remove the cobs and puree the soup in a blender. If smooth soup is desired, pass liquid through a fine mesh sieve back into the pot, pressing down with the back of a spatula to remove all liquid. If not, return all soup back to pot. Stir in heavy cream and heat soup over low until hot, but not boiling.
  3. In a small skillet, heat olive oil over medium-high heat. Add quinoa and sauté until quinoa begins to pop and is crisp, 3-4 minutes. Remove from heat. Assemble soup back dividing into two bowls, spooning in a swirl of harissa, and topping with crispy quinoa.