This ajiaco is a vegetarian version of the traditional Colombian soup. It contains two types of potato, corn on the cob, a herb called guascas and it comes with all the toppings. It is a completely comforting dish and super easy to make. This ajiaco is vegan-friendly and doesn’t contain gluten.
Haz clic en Ajiaco Colombiano para la receta en español.
What is Colombian Ajiaco?
Ajiaco is one of Colombia´s national dishes, even named cultural heritage. It is a heartwarming, savory, and filling soup. The main ingredients are three different types of potato, chicken, corn, and a herb called guascas (quickweed). It is served with delicious toppings such as rice, avocado, capers, and cream. It is safe to say that there are hundreds of versions of ajiaco. On the Caribbean coast they, for example, add plantain, in other parts carrots or peas. This vegetarian ajiaco is based on the ajiaco santafereño (from Bogotá).
Ingredients of vegetarian ajiaco
Vegetarian ajiaco is very similar to traditional ajiaco, with the only difference being that the vegetarian version doesn’t contain chicken. It does contain two different kinds of potato, corn, guascas and it comes with the traditional toppings: rice, capers, avocado, and cream (omit for a vegan version, or use a plant-based cream).
This recipe is based on the family recipe of my in-laws. I can absolutely vouch for this ajiaco. It turned me, a known soup-hater, into a believer. So much, so that I decided to dedicate this first blog post to Bogotá’s pride and joy (coincidentally also the favorite meal of my boyfriend).
Recommendations
Potatoes The traditional recipe uses three kinds of potatoes, named papa criolla, pastusa and sabanera. The papa criolla dissolves when cooking, binding the soup. Both the pastusa and sabanera keep their shape. For this recipe I only use two types of potatoes, the criolla and the pastusa, and the result is still delicious! Outside of Colombia you can use two types of your local potato: one white potato that you would use making mashed potatoes, and one red potato you would use making baked potatoes.
Guascas Guascas are a herb widely available in Colombia, both the fresh version and the dried one. Outside of Colombia, you can sometimes buy dried guascas in Latin American supermarkets and in some countries, you can find them online as well, for example here. The guascas give authentic flavor to the ajiaco. If you can’t find them, add cilantro abundantly.
Cream If you omit the cream or replace it with a plant-based cream, you can serve a heartwarming vegan ajiaco.
Do you love Colombian food? Click here for more vegetarian recipes!
Frequently Asked Questions
What is ajiaco santafereño (ajiaco from Bogotá)? It is a soup containing three types of potatoes, chicken, corn, and an herb called guascas. It is served with rice, capers, avocado, and cream. The vegetarian version does not contain chicken.
Can I replace the guascas? The guascas give an authentic flavor to the ajiaco. Outside of Colombia you can sometimes find dried guascas in Latin American supermarkets or online. They are worth looking for. If you can’t find guascas but you still want to prepare this soup, add at least a lot of cilantro.
What types of potato do I use to prepare the ajiaco? In Colombia you can use the criolla, pastusa and sabanera potato. With two types of potato the ajiaco is still delicious (papa criolla and pastusa). Outside of Colombia, use a type of potato that dissolves when cooking (a white potato suitable for mashed potatoes) and a type that remains firm (a red potato suitable for baked potatoes).
Is the ajiaco vegan? If you add cream as a topping it is not vegan but vegetarian. If you want a vegan ajiaco, omit the cream or use a plant-based cream.
Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe for later.
Vegetarian Ajiaco (Colombian Potato Corn Soup)
Ingredients
- 2 l good quality vegetable stock
- 700 g "criolla" potatoes floury potato, see notes for replacement
- 2 fresh cobs of corn, each cut into 3 pieces
- 500 g "pastusa" potatoes waxy potato, see notes for replacement
- 2 sprigs fresh guascas, only the leaves (or 1 spoon dried guascas) see notes for replacement
Serve with
- cooked white rice
- 4 tbsp capers
- 2 avocados, diced in cubes
- 4 tbsp cream/heavy cream omit for vegan version or use plant-based cream
Instructions
- Place the vegetable stock in a large pot and bring to a boil
- Meanwhile, peel and wash the criolla potatoes. Cut them into thin slices. When using larger potatoes, cut them in half and slice them
- When the stock is boiling, add the criolla potatoes and the 6 pieces of corn. Bring to a boil, cover with a lid, lower the heat and simmer for 20-25 minutes
- Meanwhile, peel, wash and cut the pastusa potatoes. Cut them in half and then into thin slices (2-3 mm). If you are using large potatoes, cut them into quarters first. You want thin and small slices in your ajiaco
- After 25 minutes, most of the criolla potatoes have melted into the soup. Add the sliced pastusa potato and the whole guasca leaves. Bring to a boil, lower, cover with a lid and simmer for an additional 20-25 minutes, until the corn and sliced pastusa potatoes are tender
- The ajiaco should now be a thick soup. Serve in separate bowls topped with cooked rice, avocado cubes, some capers, and a splash of cream. You can add the ingredients directly to the bowl or serve them in separate bowls so everyone can serve themselves
Notes
- Potatoes. The recipe originally uses three types of Colombian potatoes. In this recipe I use two, the criolla and the pastusa. Criolla potatoes can be replaced with the potato you would use for mashed potatoes: a floury one. Pastusa can be replaced with a potato that you would use for baked potatoes, a waxy one. Using different potatoes will not change the flavor. They do make your ajiaco a little thicker or less thick, so adjust the water accordingly.
- Guascas are a weed that is easily found in Colombia. Fresh guascas are difficult to find in other parts of the world, although frozen you can find them in Latin supermarkets and online you can easily find dried guascas. Please don't skip the guascas. Without guascas, the soup will still taste delicious, but it won't be ajiaco. If it's omitted anyway, add a little cilantro with the other toppings.
- Use a good quality vegetable broth. Ajiaco is originally made with chicken and is prepared in the water used to cook the chicken. Therefore, it is quite aromatic. Using a good quality broth is important for a rich flavor.
- Toppings are important. More carbs more fun. The avocado gives a nice creaminess and the capers a tangy touch.
