Ajiaco Bogotano (Vegan)
A comforting and hearty vegan version of the traditional Colombian Ajiaco soup, featuring potatoes, corn, and guascas (if available). Served with avocado and capers.
Ingredients
- about 450 g Yukon Gold potatoes
- about 450 g Russet potatoes
- about 450 g Red potatoes
- 2 ears Corn on the cob
- 1 medium Onion
- 3 cloves Garlic
- 8 cups Vegetable broth
- 2 tbsp Guascas (dried)
- 1 large Avocado
- 2 tbsp Capers
- 1/4 cup Cilantro
- 1/2 cup Vegan sour cream (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and chop the potatoes into bite-sized pieces.
- 2Cut the corn kernels off the cob.
- 3Dice the onion and mince the garlic.
- 4In a large pot, sauté the onion and garlic in a little bit of vegetable broth until softened.
- 5Add the potatoes, corn kernels, vegetable broth, and guascas (if using) to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the potatoes are very tender and start to break down.
- 6Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture.
- 7Serve hot, garnished with avocado slices, capers, cilantro, and a dollop of vegan sour cream (if desired).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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