Colombian Vegan Ajiaco – A Sensory Delight

Ingredients

• 2 cups of diced butternut squash
• 1 cup of chopped cauliflower florets
• 2 cups of diced sweet potatoes
• 1 cup of cooked green peas
• 1 cup of cooked red kidney beans
• 3 cups of vegetable broth
• 2 cups of coconut milk
• 2 tbsp of olive oil
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 1 tsp of ground cumin Salt and pepper to taste Fresh cilantro leaves for garnish

Instructions

1. 1

   In a large pot, heat olive oil over medium heat. Add onion and cook until translucent.

2. 2

   Stir in garlic, cumin, salt, and pepper, cooking for about 1 minute until fragrant.

3. 3

   Add the butternut squash, sweet potatoes, cauliflower, and green peas to the pot, stirring to coat with the onion-garlic mixture. Cook for about 5 minutes.

4. 4

   Pour in vegetable broth and coconut milk, stirring well to combine. Bring the soup to a boil, then reduce heat and simmer until vegetables are tender, approximately 20-25 minutes.

5. 5

   Stir in red kidney beans and cook for another 5 minutes to heat through. Adjust seasonings if necessary.

6. 6

   Serve hot, garnished with fresh cilantro leaves.