Vegetarian Ajiaco (Colombian Potato Corn Soup)
Ajiaco is a Colombian potato and corn soup, served with white rice, avocado, capers, and cream. This version is a tribute to the Bogotan ajiaco, and it is an absolutely heartwarming dish. The soup is vegetarian, gluten-free and you can adapt it to make a vegan version.
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.
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