Scrumptious Colombian Vegetarian Lunch: Mouthwatering Ajiaco Bogotano and Crispy Arepas Recipe

Allergens

N/A

Ingredients

• 4.5 oz fresh corn kernels 2 cups diced potatoes 1 cup green beans 1 cup peas 1 cup cilantro leaves, chopped 3 cups vegetable broth 2 cups water 2 cups chopped onions 1 cup diced carrots 1 cup chopped garlic 1 cup pumpkin puree 0.5 cup capers 0.5 cup achiote seasoning 0.5 cup salt 0.5 cup black pepper 0.5 cup ground cumin 0.5 cup oregano, dried

Instructions

1. In a large pot, heat the vegetable broth and water. Add onions, carrots, garlic, pumpkin puree, capers, achiote seasoning, salt, black pepper, oregano, and ground cumin. Cook for 5 minutes until fragrant.
2. Add corn kernels, potatoes, and green beans to the pot, bringing it to a boil. Reduce heat and let it simmer for 30 40 minutes until the vegetables are cooked.
3. While the soup is simmering, prepare the arepas by mixing the corn flour with water, salt, and baking powder until a dough forms. Shape into 4 equal portions and flatten them into round discs. Cook them in a lightly oiled pan for 3 4 minutes on each side, or until golden brown.
4. Once the soup has thickened and vegetables are tender, stir in the peas and cilantro leaves. Serve the Ajiaco Bogotano hot with crispy arepas on the side.

Chef’s Insight

This recipe showcases the rich flavors of Colombian cuisine while catering to a vegetarian diet. The combination of Ajiaco Bogotano and crispy arepas makes it a satisfying and flavorful meal.

Notes

This recipe is suitable for vegan and vegetarian diets. It can also be prepared gluten-free by using almond flour for arepas.