Vegan Colombian Potato Soup – Ajiaco Soup
Watch the video
This soup is a traditional Colombian dish served in almost every traditional restaurant here.
The original version is actually a chicken soup with potatoes, corn, and plenty of herbs.
I removed the chicken (who needs it anyway?) and added some grated tofu and perfect coconut yogurt I found here at one of the health food stores.
The soup is slightly tangy and comforting thanks to the corn cobs, making it a great, full, and nutritious meal.
This soup is also part of the Toning Challenge – Colombia Special starting this coming Sunday!
A bit about the recipe
- This soup uses two types of potatoes found here in Colombia: Pastusa and Criolla.
As you probably know, I don't really have the patience to go digging through farmers' markets for specific heirloom potato varieties, so I'm simplifying it for you: you can just use red-skinned potatoes and small yellow-skinned potatoes (like the baby potatoes meant for roasting).
And you know what? The soup will taste great even with just one type of potato if that's all you have.
- The characteristic flavor of the soup comes from the combination of many herbs and the corn cobs cooking together. If you only add corn kernels, it just won't be the same in terms of flavor – don't skip the cobs!
The rest of the soup ingredients are very standard, such as carrots, parsley root or cilantro, celery, parsley, and a little cumin which give it that classic soup flavor. You can skip one of the ingredients or swap them according to your taste.
- To turn this soup into a real meal (which I've seen done here in Bogota restaurants), I added a few tablespoons of vegan yogurt and some grated tofu. It's a fantastic protein boost that blends perfectly in flavor and texture.
- Like almost everything in Colombia, the soup is served with a quarter avocado and sometimes a side of rice. Why? I'm not sure, that's just the way it is here. I admit I don't quite get the logic, but I never say no to avocado lol.
Nutritional values for the potato soup
\nOne serving out of 5 will contain:
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- 292 kcal \n
- 14g protein \n
- 46g carbohydrates \n
- 6.4g fat \n
An optional quarter avocado adds: 158 kcal, 2g protein, 8g carbohydrates, 15g fat
\n![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/6957c4da3e14a28e.jpg\")
Vegan Colombian Potato Soup
\n\tIngredients
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- \n\t\t\t\t\t\t\t\t\t\t3 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall yellow potatoes \n\t\t\t\t\t\t\t\t\t\tdiced\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tred potatoes \n\t\t\t\t\t\t\t\t\t\tpeeled and diced\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcarrot\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tparsley root \n\t\t\t\t\t\t\t\t\t\tpeeled and diced\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1.5\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tears\n\t\t\t\t\t\t\t\t\t\tcorn\n\t\t\t\t\t\t\t\t\t\twashed, cut into 5 units\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tcumin\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tliters\n\t\t\t\t\t\t\t\t\t\twater\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tdried oregano\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstalks\n\t\t\t\t\t\t\t\t\t\tgreen onion\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
For serving
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- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlemon juice \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\thandful \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tchives \n\t\t\t\t\t\t\t\t\t\toptional\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tavocado \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t5\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp \n\t\t\t\t\t\t\t\t\t\tvegan yogurt \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t5\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\twooden skewers\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t300 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg \n\t\t\t\t\t\t\t\t\t\tfirm tofu, grated\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\thandful\n\t\t\t\t\t\t\t\t\t\tcapers\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
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Transfer all soup ingredients to a large pot and bring to a boil.
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Skim off any foam from the surface with a spoon and cook the soup covered for about 40 minutes until the vegetables are tender.
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When the soup and vegetables are ready, remove the corn cobs and set them aside.
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Use an immersion blender to blend the soup until smooth.
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Insert a wooden skewer into each corn cob piece.
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Ladle the soup into bowls.
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Add a corn cob to the center of each bowl.
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Top with grated tofu, yogurt, chopped chives, a few capers, and a squeeze of fresh lemon juice.
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Recipe Video
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