Vegetarian Ajiaco Santafereño: A Sensory Experience of Colombian Comfort Food
Discover the rich and aromatic flavors of Colombia's traditional Vegetarian Ajiaco Santafereño with this easy-to-follow recipe that promises a sensory journey for your taste buds. This comforting soup is perfect for chilly days, bringing warmth and vibrant colors to your plate.
Allergens
N/A
Ingredients
- 1. 3 large potatoes, diced 2. 2 ears corn on the cob, cut into rounds 3. 1 cup green peas 4. 1 cup carrots, sliced 5. 1 cup pumpkin, peeled and cubed 6. 2 cups guascas leaves, washed (or substitute with a mix of parsley, cilantro, and mint) 7. 1 large onion, chopped 8. 4 cloves garlic, minced 9. 3 cups vegetable broth 10. 1 cup milk or non
- dairy creamer 11. Salt and pepper, to taste 12. Olive oil for cooking 13. Optional: 1/2 cup Capers, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until they become fragrant and translucent.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Lower heat and let it simmer.
- After 10 minutes of simmering, add the pumpkin, carrots, corn on the cob rounds, and green peas into the pot. Season with salt and pepper, according to taste. Let it cook for another 15 minutes or until the vegetables are tender.
- Remove from heat and stir in the guascas leaves (or parsley, cilantro, and mint mix). Allow the mixture to rest for a few minutes before serving.
- Just before serving, pour the milk or non dairy creamer into each bowl of Ajiaco, allowing it to create a rich, velvety texture on top.
- Garnish with capers (optional) and enjoy!
Chef’s Insight
The key to a perfect Ajiaco Santafereño lies in using fresh, seasonal ingredients. Don't hesitate to adjust the recipe to suit your personal preferences or available produce.
Notes
This recipe is vegetarian and gluten-free.