Ajiaco is an authentic and hearty potato-based soup from Colombia. This is the nakedly wonderful and even better version of the original.
Place the gallant soldier herbs (if using) in a bowl of warm water for about an hour.
In a large pot, place the onion, garlic, carrots, cilantro, vegetable broth, and water and bring to a boil.
Slice each ear of corn into 4 pieces and add to the soup pot along with the sliced potatoes. Let the soup simmer, covered, over medium heat for 90 minutes until soup thickens, stirring frequently.
Add the gallant soldier herbs (if using) and simmer for another 10 minutes over low heat. Top the ajiaco with capers, and serve with avocado, salad, and rice.
Chef's Note: The soup should be thick. However, add extra water if too thick. If soup is not thick enough, take a few potatoes from the pot, mash them with a fork, and return to the pot.
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Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.