Colombian Vegetarian Ajiaco con Arepa Buns Recipe – A Culinary Adventure!

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 cups of potatoes, peeled and cubed 2 cups of corn kernels 1 cup of red kidney beans, cooked 2 cups of green peas, fresh or frozen 1 cup of pumpkin, peeled and cubed 3 cups of vegetable broth 1 cup of guasca, chopped (or a mix of parsley, cilantro, and mint) Salt to taste Pepper to taste 2 tbsp of capers 1 tbsp of oregano, dried 3 cups of milk or vegetable cream 2 tbsp of butter or oil 6 arepa buns (store
• bought or homemade)

Instructions

1. In a large pot over medium heat, melt the butter or heat the oil.
2. Add the potatoes and cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, then add the pumpkin, corn kernels, and red kidney beans.
4. Season with salt, pepper, and oregano. Bring to a boil, then lower the heat and let it simmer for 15 minutes.
5. Add the green peas and cook for another 5 minutes.
6. Stir in the guasca (or parsley, cilantro, and mint) and capers, then add the milk or vegetable cream. Cook for an additional 3 minutes.
7. Taste and adjust seasoning as needed.
8. Serve the ajiaco hot with arepa buns on the side.

Chef’s Insight

The perfect balance of flavors in this dish comes from the blend of herbs in guasca.

Notes

Feel free to add other vegetables like carrots or zucchini for added nutrition.