Recipes » Soups » Colombian Ajiaco Potato Soup
T. Colin Campbell Center for Nutrition Studies

Colombian Ajiaco Potato Soup

By 2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5(2)
Ajiaco is a popular soup in Colombia, Cuba, and Peru. Its origin has been debated, and there are several regional variations. In Cuba, it is prepared as a stew, while in Bogotá, Colombia, it is a soup that primarily contains potatoes, corn, and herbs called guascas.
Prep: 45 mins Cook: 30 mins Yield: 4 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • ¼ cup dried guascas (see tips)
  • 1 medium onion, diced
  • 2 medium russet potatoes or 6 "criolla" potatoes, diced (see tips)
  • 3 medium red potatoes, diced
  • 3 medium Yukon Gold potatoes, diced
  • 2 carrots, diced
  • 6 ears of corn, fresh or frozen, cut into quarters
  • 4 garlic cloves, crushed
  • 8 cups low-sodium vegetable broth
  • 1 yellow cassava (arracacha), peeled and shredded (optional, see tips)
  • Salt and pepper, to taste
  • 2 Tbsp fresh lime juice
  • ½ cup diced green onion
  • Chopped cilantro, for garnish
  • Avocado, sliced
  • Vegan sour cream (optional)
  • ¼ cup capers (optional)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Soak the dried guascas in a cup of hot water for 45 minutes.
  • 2. Sauté the onion in a hot skillet for about 3-4 minutes.
  • 3. Add the potatoes, carrots, corn, vegetable broth, and soaked guascas (including the water), and bring to a boil.
  • 4. Cook over medium heat for 15 minutes.
  • 5. Add the garlic and yellow cassava (if using) and simmer for another 10 minutes or until the potatoes begin to break apart. Use an immersion blender to partially puree the soup. If you don't have an immersion blender, process one cup of the soup in a blender and return to the pot. Do not puree the entire soup! It should be chunky.
  • 6. Season with salt and pepper to taste.
  • 7. Remove from heat and add lime juice.
  • 8. Serve topped with green onions, cilantro, avocado, sour cream and capers (if using).

Cooking Tips

Cooking Tips

  • 1. You can find guascas in most Latin markets, or you can order them online. Don't omit them!
  • 2. Yellow cassava, also known as “arracacha”, “apio criollo”, or “zanahoria blanca” can be found fresh and frozen in various Latin supermarkets. It is not the same root vegetable as yucca.
  • 3. The “criolla” (creole) potato is a variety native to South America that's especially popular in Colombia. These tubers are small, similar to a golf ball. The flesh is yellow to dark yellow and the peel is tender. You can find them frozen in most Latin supermarkets in the United States.
  • 4. Traditional Colombian Ajiaco is made with chicken. For a delicious alternative, add 1 cup of fresh oyster mushrooms when you add the garlic and yellow cassava.

You Might Also Like

Pinto Bean Pozole Verde

Loaded Miso Noodle Soup

Loaded Miso Noodle Soup

Mushroom Soup

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today