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Ajiaco Vegano (Colombian Potato Soup)

A hearty and comforting vegan version of the traditional Colombian potato soup, Ajiaco. Made with three types of potatoes, guascas (optional), corn, and served with avocado and capers.

60m4 servings
DAIRY-free
380 cal|10g protein|65g carbs|8g fat|8g fiber

Ingredients

  • about 450 g Russet Potatoes
  • about 450 g Yukon Gold Potatoes
  • about 450 g Red Potatoes
  • 1 medium Onion
  • 3 cloves Garlic
  • 2 Corn on the Cob
  • 8 cups Vegetable Broth
  • 2 tablespoons Guascas (dried)
  • 1 Avocado
  • 1/2 cup Vegan Sour Cream
  • 2 tablespoons Capers
  • 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Peel and chop all three types of potatoes into similar-sized pieces.
  2. 2In a large pot, sauté the onion and garlic until softened. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. 3Add the corn on the cob and guascas (if using) to the pot. Continue to simmer for another 20 minutes, or until the potatoes are very tender and starting to break down.
  4. 4Remove the corn on the cob and cut the kernels off. Return the corn kernels to the soup.
  5. 5Serve hot, garnished with avocado slices, vegan sour cream, capers, and chopped cilantro.

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