Vegan Ajiaco SoupAnnabel Kemp - Former Travel Expert
This hearty soup has a unique flavour and is traditionally enjoyed with chicken in Colombia. Our vegan variation is made using three varieties of potato, corn on the cob and an aromatic herb called guascas. This unusual herb is the star of the show but can be a little tricky to find, so replace it with bay leaf and thyme if needed.
A glug of olive oil
1 diced onion
3 cloves of minced garlic
1800ml vegetable stock
75g guascas (preferably fresh but dried works too)
2 sliced russet potatoes
3 sliced red potatoes (e.g. Desiree or rooster)
3 sliced gold potatoes (e.g. papas criollas or yukon)
2 corn cobs
3 spring onions
A bunch of coriander, chopped finely
2tbsp lime juice
Vegan sour cream
Heat the olive oil in a large soup pan. Fry the onion at medium heat for four minutes until translucent, then add garlic and sauté for another minute.
Turn the heat to high and add your vegetable stock, red and russet potatoes, guascas and salt and pepper to taste. Bring to a boil then reduce the heat and leave the pan partially covered with a lid to simmer.
Leave to cook for about 30 minutes until the potatoes are tender- you can mash them with a fork a little to thicken the soup.
Add the golden potatoes (papa criollas or yukon) along with the corn, spring onion and coriander. Simmer for a further 15 minutes or until the potatoes and corn are tender.
Season to taste and add lime juice, before removing from the heat and serving up hot with capers, sliced avocado and vegan sour cream. Enjoy!
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Ben fell in love with Latin America on a six month backpacking trip from Colombia to Mexico in 1995. Since then he has explored most of South America, including living in Peru for a year. He is now Head of Sales.
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Born in the Atacama Desert in northern Chile, Mary’s insider knowledge and dry sense of humour make her a highly valued member of the Tailor-made Holidays and Group Tour sales team.
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After graduating with a degree in Anthropology and History and having been fascinated by Latin America since childhood by the book featuring photos of Nazca, Juliet first visited the region in 2003. Since then, Juliet has visited the majority of countries in Latin America but has particularly extensive experience with Peru, a country she loves for many reasons but not least, its incredible archaeological richness and delicious food!
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