Name: Colombian Ajiaco Potato Soup
Prep time: 45 min
Cook time: 30 min
Ingredients: ¼ cup dried guascas; 1 medium onion, diced; 8 cups vegetable broth; 2 small russet potatoes, diced; 3 medium red potatoes, diced; 3 medium Yukon gold potatoes, diced; 2 carrots, diced; 2 cups corn, fresh or frozen; 6 ears of corn, fresh or frozen, cut into quarters; 4 garlic cloves, crushed; Salt and pepper, to taste; ½ cup green onion, chopped; Cilantro, chopped; 2 Tbsp fresh lime juice; Avocado, sliced; Vegan sour cream (optional); ¼ cup capers (optional)

By Evelisse Capó, PharmD, DipACLM

(2)

Ajiaco is a popular soup in Colombia, Cuba, and Peru. Although its origin has been debated, this dish is prepared with a number of specific regional variations. In Cuba, ajiaco is prepared as a stew, while in the city of Bogotá, Colombia, it is prepared as 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

¼ cup dried guascas
1 medium onion, diced
8 cups vegetable broth
2 small russet potatoes, diced
3 medium red potatoes, diced
3 medium Yukon gold potatoes, diced
2 carrots, diced
2 cups corn, fresh or frozen
6 ears of corn, fresh or frozen, cut into quarters
4 garlic cloves, crushed
Salt and pepper, to taste
½ cup green onion, chopped
Cilantro, chopped
2 Tbsp fresh lime juice
Avocado, sliced
Vegan sour cream (optional)
¼ cup capers (optional)

Instructions

1. Soak the dried guascas in a cup of hot water for 45 minutes before adding them to the soup.
2. Sauté the onion in a hot skillet for about 3-4 minutes.
3. Add the potatoes, carrots, corn, vegetable broth, and soaked guascas, and bring to a boil.
4. Cook over medium heat for 20 minutes.
5. Add the garlic and simmer for another 10 minutes or until the potatoes begin to break apart.
6. Season with salt and pepper to taste.
7. Remove from heat and add lemon juice.
8. Serve topped with green onions, cilantro, avocado, and optional sour cream and capers.