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Vegan Ajiaco is a satisfying, one-pot meal that is made with 3 types of potatoes and served with sliced avocado, capers, and tangy cream. Your taste buds will dance!
I'm a soupaholic and I love making a variety of soups all year round. They are inexpensive, super satisfying, great for make-ahead meals and freezable. Plus, you can feed a whole herd of people easily. Some of my go-to recipes are my Potato Leek Soup, this French Onion Soup, and of course, Vegan Ajiaco!
What is Ajiaco?
It's a mouth-watering, hearty soup that is common to Colombia, Cuba, and Peru, and is prepared slightly different in each culture. The recipe I'm sharing today is a Colombian version (Ajiaco Bogotano). This soup is well-known throughout the region, and especially in Bogotá, the capital of Colombia.
Ajiaco is traditionally made with three types of Andean-grown potatoes, corn on the cob, chicken and a unique-flavored herb called Guascas. This herb is the star of the show, and it's necessary to give this soup its one-of-a-kind flavor.
The potatoes range from waxy to starchy - Papas Criollas, Sabanera, and Pastusa. Each potato has a purpose, the starchy potatoes are cooked until they completely break down and create a stew-like consistency, while the waxy stay intact and provide another layer of texture. It's the epitome of comfort food!
It's really hard to find these potatoes in the U.S, but I've found Papas Criollas in a nearby Latin market in the freezer section. They are small, golden-yellow potatoes with a buttery, nutty, creamy taste and texture. If you can find them, I highly recommend trying them out at least once. They are a little expensive so most of the time I just use Fingerling or Yukon Gold to substitute them.
My favorite part of Ajiaco is all the fixin's that accompany it. It's served with Avocado, Capers, Table Cream (I use Vegan Sour Cream) and sometimes served with Aji (Colombian Salsa).
Each topping adds another layer of flavor to this already flavorsome meal. I highly recommend all of them for the full Ajiaco experience. I also like to add a squeeze of lime and fresh-cut cilantro.
What is Guascas?
In many areas of the world, Guascas is considered a weed and is referred to as the Gallant Soldier or a Potato Weed. However, in South and Central America, it's considered a culinary herb, and leafy vegetable with medicinal benefits. Fresh, aromatic Guascas is commonly used in Ajiaco, but it's not readily available here, so dried Guascas is the next best thing.
It's really hard to describe the distinctive flavor of Guascas and it's like no other herb I've tried before. It really stands on its own. If I had to describe it, I would say it has an artichoke-like flavor, with an earthy undertone and a lime-like aroma.
It creates a rich flavor and adds a lot of depth to the soup. You can find dried Guascas in most Latin markets or you can find it on Here. It's really worth searching for and will give your Ajiaco its authentic flavor.
How to make Vegan Ajiaco
I tried to keep the recipe as traditional as possible, but I had to change a few things to make it vegan-friendly. The stock is traditionally made with chicken, and it's simmered in water, onions, and garlic to create a broth. To replace this step, I sautéed the onions and garlic together and used vegetable broth. The cook time is much shorter without the addition of chicken, so that's a big bonus.
After sautéing the Onions and Garlic, add the Vegetable Broth, Red Potatoes, Russet Potatoes, Guascas, Salt, and Pepper. Bring it to a simmer and cook until the potatoes are breaking down. This thickens the soup and creates a stew-like consistency.
Now add the Yukon Gold Potatoes (or Papas Criollas), Corn Cobs, Green onion, and Cilantro. Simmer until the potatoes are tender and corn is cooked. Check for seasoning and add more if needed. While the soup is finishing up, start preparing your selected garnishes. Remove from heat and add lime juice if preferred. Serve hot with Vegan Sour Cream, Avocado Slices, and Capers.
Are you ready to give this a try?
I hope you guys enjoyed learning a little about Ajiaco and maybe you'll give it a try. I'm looking forward to visiting Bogotá one day, and I would love to enjoy a vegan version of this incredibly delicious soup!
- More Comforting Soup Recipes to Try
- Vegan Cauliflower Soup
- Vegan Red Lentil Soup
- Vegan Baked Potato Soup
- Yellow Split Pea Soup
- White Bean Kale Soup
I Love to Hear From You
If you make this Vegan Ajiaco Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Ajiaco Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 8 cups vegetable broth , low sodium
- ¼ cup dried guascas
- 2 small russet potatoes (about 1 pound ), peeled and sliced
- 3 medium red potatoes (about 1 pound), peeled and sliced
- 3 medium yukon gold potatoes (about 1 pound), peeled & cut into bite-sized pieces *See note
- 1 ¼ teaspoon sea salt , more to taste
- Fresh ground pepper , to taste
- 2 ears fresh corn cut each into 2-3 pieces (sub frozen cobs or 2 cups frozen kernels) *See note
- 3 green onions , sliced
- 3 tablespoons fresh cilantro , chopped finely (*optional)
- 2 tablespoons fresh lime juice (*optional)
Recommended Garnishes: (served on the side) *See note
- Vegan sour cream (about ¾ cup)
- Capers (about ½ cup)
- 2-3 avocados peeled, halved and sliced (squeeze lime on them to prevent browning)
Instructions
- In a large soup pot, heat oil over medium heat & sprinkle with salt. Add onion and sauté until translucent, about 3-4 minutes.
- Add garlic and sauté for 1 minute.
- Raise heat to high, and add vegetable broth, red potatoes, russet potatoes, guascas, salt, and pepper. Once the soup starts to boil, put heat to medium-low to maintain a simmer, and cover pot partially with a lid. Cook for about 25-30 minutes, until the potatoes are breaking down. You can also mash the potatoes with a fork against the side of the pot to help it along. This thickens the soup and creates a stew-like consistency.
- Now add the yukon potatoes (or papas criollas), corn cobs, green onion and cilantro. Simmer for 15-20 minutes, until potatoes are tender and corn is cooked. Check for seasoning and add more if needed. While soup is finishing up, start preparing your selected garnishes.
- Remove from heat and add lime juice if preferred. Serve hot with sour cream, avocado slices, and capers.
marquis | realrawkitchen
Oh wow, I can't wait to try this! I lived in South America (in Ecuador) for a few years and I miss the food SO much. This soup is so special to me and brings back memories of Colombia during that time. It wasn't so easy finding totally vegan options so I'm beyond excited to have a vegan version ready to make at home.. thank you!
Mary B
Deeeelicious! Thank you for sharing!
Mary B
Definitely a keeper!
Melissa Huggins
So happy you liked it! Thank you so much 🙂
James Strange
Thank you for posting this. First ate ajiaco in Bogota but now I need a meat free version.
Ixchel Espinosa
Thank you for posting a vegan version of ajiaco soup. I'm from Bogotá and I currently live in Vancouver so having the list of ingredients available in Canada was very helpful for me. Everything in this recipe looks very good except the consistency. As ajiaco bogotano is my favourite recipe that has been passed over from generation to generation from my grandparents, I would suggest a few changes to make it a real ajiaco soup use less liquid or add more potatos because the original version of this soup should be creamy with a thicker consistency than the one shown in the video. I would also mention that the lime is just optional. Most restaurants in Bogotá wouldn’t include it with ajiaco soup since it is not the traditional recipe. Nonetheless, thanks again for posting the recipe. I really appreciate it.
ANB
Hello! I'm hoping that you will be able to answer almost two years later! I want to make this recipe for my dear Colombian SO, and want to get it as right as I can. Do you have an idea for the quantity of liquid or potatoes to add, to make it creamier? Thanks!
Melissa Huggins
Hi there, you can use 2 cups less than the recipe calls for. You can always add more broth if it's too thick. Also, make sure to cook the russets until they break down really well. This will help create a creamy base. You can also use an immersion blender and pulse a few times to create a thicker consistency. I hope this helps. Thanks for stopping by. 🙂
Lyndsey
I haven't made it, but I'm interested. I recently started taking Spanish classes and am going to delve into Latin American cooking. I found there's a Latin American grocer half and hour from me, now I just need to find out if they have guascas. But I'm happy to read above that the recipe is good, even without it.
Melissa Huggins
Hi Lyndsey, I've been wanting to learn Spanish for the longest time - I have to just go for it and stop procrastinating. I'm so glad you have a Latin market near you. Usually, they will have Guascas. Thank you for stopping by 🙂
Renee T
Wow thi is exactly what I have been looking for! Ordering Guascas now!
Melissa Huggins
So glad to hear! Thank you so much! 🙂
April
I brought some dried guascas home from Colombia last year and have beeen meaning to figure out how I could veganize ajiaco, but thanks to you I didn't have to!! It was so nice to finally taste this soup that I heard so much about during my trip! It was so delicious! The guascas are really special, 1/3 cup looked like way too much, but it turned out to be just right!! Now I must track down more in the US! And I never knew there was such a thing as frozen corn on the cob, was very happy to learn this!! Worked really well in the soup, so much more fun than the kind that's already been cut off the cob! Didn't change a thing, and it was perfect. Thank you so much!
Melissa Huggins
Hi April, I'm so happy you enjoyed it! It's my all-time favorite soup! Thank you for making it and sharing your feedback. I've heard so much about Colombia and I'd love to visit someday. It must've been beautiful! 🙂
JImen
Could your story no one cares about be ANY LONGER! ugh, it's insufferable! Just give us the damn recipe.
Arijana
I made it tonight and this meal was amazing! I didn’t even add guascas (didn’t have any - But will take your advice and just order on amazon for next time) Also, the kids liked it too! I always love finding Vegan alternatives that otherwise traditionally would never stray from the meat version. I will be sharing this recipe with my Colombian mother-in-law. It’ll be interesting to hear what her take on this is. Thanks for sharing!
Melissa Huggins
Hi Arijana, yay, I'm so happy everyone liked it! I hope your mother-in-law likes it too. Thank you for sharing your feedback 🙂
Veronica
Gret dish!
I made it on the last day of 2017 and making it again today.
Melissa Huggins
Thank you, Veronica!! I'm so happy you like it. It's one soup that I never get bored of. 🙂
Christina
This recipe was Amazing! So much flavor a great meal,
will be making again!
Emily
New Vegan. Made this recipe tonight. Used parsley instead of cilantro and scallions instead of green onions but it was delicious! Thank you for sharing 🙂 Please keep adding tasty recipes to the blog. I might try the mushroom chili next!
Melissa Huggins
Hi Emily, thank you for stopping by. Congratulations on your new vegan journey! I'm so happy you liked the Ajiaco. It's one of my favorites. More recipes to come 🙂
Venessa
I made this tonight for my family. Everyone really enjoyed it. Thank you for the recipe.
Melissa Huggins
Hi Venessa! This is so nice to hear! Thank you for making it and sharing your feedback. It's one of my favorites 🙂
Alicia
I am living in Bogota now and most places will laugh at you if you ask for a vegetarian version of Ajiaco let alone a vegan version. But, I am definitely going to try your recipe! Hey, at least I can easily find all the ingredients!!
Melissa Huggins
Hi Alicia! Bogata must be beautiful! I've heard so much about it. I hope by the time I visit, they'll have vegan ajiaco available. You're so lucky to have access to fresh guascas. I LOVE it! Thanks for stopping by 🙂
Iraida
Made this dish and is super delicious! Even the carnivores in my family loved it! I added some Spanish olives and it was perfect.
Melissa Huggins
Hi Iraida, this is so wonderful to hear and I'm happy the whole family enjoyed it! The Spanish olives sound tasty! Thank you so much for sharing 🙂