Vegan Ajiaco Soup
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!
Servings 8 People
- 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)
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.
GUASCAS: you can find it in most Latin markets or you can find it on Amazon Here. It's really worth searching for and will give your Ajiaco its authentic flavor. If you want to make the soup without the Guascas, you can sub it with 1 teaspoon of thyme and 2 bay leaves. The soup won't have the same flavor as Ajiaco, but it will still be delicious and flavorful.
POTATOES: Papas Criollas are 1 of the 3 potato types traditionally used for this recipe. 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 Yukon Gold to replace them.
CORN: If you're using frozen corn kernels, thaw them under cold water and add them to the soup the last 6-7 minutes of cooking time. If using frozen corn cobs, they can go in the pot at the same time as the fresh.
*The capers are served on the side but are quite salty. Keep this in mind when adding additional salt to the recipe.
*I highly recommend adding the vegan sour cream, capers, and avocado on the side to get the full Ajiaco experience. Additional garnish or side ideas: Serve with a side of rice, fresh-cut cilantro, lime wedges, or Aji (Colombian salsa).
To reheat the soup, cook over medium heat and stir in a small amount of vegetable broth if needed.
*I feel the Ajiaco is perfect without a chicken replacement. The guascas, potatoes, and sides are wonderful on their own. However, if you would like to have the additional texture. You can sautée Vegan Chick'n and serve it on the side.
* For a thicker soup use 1-2 cups less broth or 1-2 cups more for a thinner consistency.
**This recipe was adapted from My Colombian Recipes
Serving: 1bowl | Calories: 299kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 397mg | Potassium: 1381mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2675IU | Vitamin C: 25.3mg | Calcium: 63mg | Iron: 4mg