Vegetarian Ajiaco: A Flavorful Colombian Dish with a Plant-Based Twist

Vegetarian Ajiaco is a comforting Colombian soup that traditionally features chicken, but this meatless version uses chickpeas or peas to add protein while keeping the flavor robust and satisfying. With a mix of hearty potatoes, fresh vegetables, and aromatic herbs, this plant-based take on a Colombian classic is not only delicious but also nutritious. Perfect for vegans, vegetarians, or anyone seeking a healthy, hearty soup to warm the soul.

Yields: 10 Servings

Prep Time: 20 mins
Cook Time: 35 mins
Difficulty: Beginner

Ingredients:

• 8 cups vegetable broth

• 2 cloves garlic, finely chopped

• ½ cup tomato sauce

• 3 chives, chopped

• ¼ cup cilantro, chopped

• ½ lb brown potatoes, peeled and diced

• ½ lb yellow potatoes, peeled and diced

• ½ lb red potatoes, peeled and diced

• 1 cup pumpkin, peeled and diced (optional)

• 1 carrot, peeled and cut into 1-inch wheels

• 2 fresh corn cobs, cut into 1-inch pieces

• 2 cups cooked chickpeas, drained and rinsed (or use canned)

• 2 tbsp dry guasca (or substitute with a mix of oregano, thyme, and cumin)

• 1 cup Cashew Sour Cream (optional)

• ½ cup capers

• 3 medium avocados, diced

• Salt to taste

Instructions:

1. Prepare the Broth:
   In a large saucepan, add the 8 cups of vegetable broth, chopped garlic, tomato sauce, chives, cilantro, diced potatoes, and corn. Bring the broth to a boil over medium heat.

2. Simmer the Soup:
   Once the broth is boiling, reduce the heat to medium-low and cook partially covered for 10 minutes, allowing the vegetables to soften.

3. Add Optional Ingredients:
   If using pumpkin, add it to the pot at this point. Stir occasionally, and cook for an additional 10 minutes, letting the broth thicken slightly. Season with salt to taste.

4. Add Chickpeas and Carrots:
   Stir in the cooked chickpeas, carrots, and dry guasca (or your herb substitute). Continue cooking for another 15 minutes or until the carrots are tender and the soup has thickened.

5. Final Adjustments:
   Taste the soup and adjust seasoning as needed. If you prefer a creamier texture, you can stir in the cashew sour cream for added richness.

6. Serve and Garnish:
   Ladle the soup into bowls and garnish with capers and fresh diced avocado for a creamy, tangy contrast to the savory soup. Serve hot, and enjoy this delicious vegetarian twist on a Colombian classic!

Why You’ll Love This Vegetarian Ajiaco:

This Vegan Ajiaco is a hearty, healthy meal packed with nutrients from a variety of vegetables like potatoes, carrots, and corn, and protein from the chickpeas. The combination of fresh herbs like cilantro, chives, and guasca (a traditional Colombian herb) provides an authentic taste while keeping the dish completely plant-based.

The addition of creamy cashew sour cream and fresh avocado not only enhances the flavor but also adds a rich, smooth texture that mimics the traditional dish’s hearty feel. This version of Ajiaco is perfect for those seeking a warm, comforting, yet nutritious dish that satisfies without meat.

Serving Tips:

• Serve this soup with crusty bread or over brown rice for a complete meal.

• Pair with a simple salad for a light and fresh side dish.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Perfect for Any Occasion:

Whether it’s a cold winter day or a casual get-together with friends, this Vegetarian Ajiaco is sure to impress. Its rich, full-bodied flavors and satisfying texture will make it a hit at your next dinner party or family meal.