Vegetarian Ajiaco (Colombian Potato Corn Soup) Recipe
A traditional Colombian vegetarian Ajiaco soup, featuring a rich blend of two types of potatoes and fresh corn in a flavorful vegetable stock, garnished with creamy avocado, capers, and rice. This hearty and comforting soup delivers authentic Colombian flavors with easy stovetop preparation, perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Colombian
- Diet: Vegetarian
Ingredients
Soup Base
- 2 liters good quality vegetable stock
- 700 g criolla potatoes (floury potato, or Yukon Gold as a replacement)
- 2 fresh cobs of corn, each cut into 3 pieces
- 500 g pastusa potatoes (waxy potato, or red potatoes as a replacement)
- 2 sprigs fresh guascas, only the leaves (or 1 tablespoon dried guascas or substitute with fresh oregano or thyme)
Garnishes
- Cooked white rice
- 4 tbsp capers
- 2 avocados, diced into cubes
- 4 tbsp cream or heavy cream (omit or use plant-based cream for vegan version)
Instructions
- Bring the broth to a boil: Place the vegetable stock in a large pot and bring it to a rolling boil over medium-high heat to prepare the base for the soup.
- Prepare the criolla potatoes: Peel and wash the criolla potatoes, then slice them thinly. For larger potatoes, cut them in half first before slicing to ensure even cooking.
- Cook criolla potatoes and corn: Once the stock is boiling, add the sliced criolla potatoes and the six corn pieces. Bring to a boil again, then cover with a lid, reduce the heat to low, and simmer gently for 20-25 minutes until the potatoes start to break down and infuse the broth.
- Prepare the pastusa potatoes: Meanwhile, peel, wash, and slice the pastusa potatoes thinly into 2-3 mm slices. For larger potatoes, cut into quarters first to maintain small even slices.
- Add pastusa potatoes and guascas: After the 25 minutes of cooking the first potatoes, add the sliced pastusa potatoes and the guasca leaves to the pot. Bring the mixture back to a boil, then cover and simmer gently for another 20-25 minutes until the corn is tender and the pastusa potatoes are cooked through.
- Serve with garnishes: The soup should now be thick and rich. Serve it hot in bowls topped individually with cooked white rice, diced avocado, capers, and a splash of cream or plant-based alternative. These ingredients can be added directly or served on the side for guests to customize their bowls.
Notes
- Criolla potatoes are a type of floury potato that breaks down and thickens the soup; Yukon Gold potatoes make a good substitute.
- Pastusa potatoes are waxy potatoes that hold their shape during cooking; red potatoes or fingerlings can be alternative options.
- If you can’t find fresh guascas, dried guascas or herbs like oregano or thyme can be used, but the flavor will be slightly different.
- To make the recipe vegan, omit the cream or replace it with a plant-based cream alternative.
- The cooked white rice added at the end is traditional and adds texture; long grain rice works well.
