Colombian Ajiaco Potato Soup
What You'll Need
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
2 Tbsp fresh lime juice
Vegan sour cream (optional)
¼ cup capers (optional)
How to Make It
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.
You can find guascas in most Latin markets, or you can order them online. Don't omit them!
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