INGREDIENTS
6 papa criolla (Andean Potato) or yellow potato, chopped
1 large white potato, peeled and chopped
4 small red potato, peeled and chopped
1 medium size carrot, chopped
Corn on the cob, quartered
2 chillies, sliced
1 vegetable bouillon cubes
3 cup water
Mock chicken julienne
3 scallions, sliced
2 garlic cloves, crushed and roughly chopped
2 medium size tomato, chopped
3 Tbsp coconut oil
1/3 cup guascas or coriander or oregano
juice of ½ lime or lemon
1 Tbsp brown sugar
Salt, to taste
Vegan cream
Capers
Avocado
DIRECTIONS
- Put the potatoes, carrot, corn, chillies and vegetable bouillon cubes in a large pot. Add the water and bring to a boil. Lower heat to medium and simmer for about 15 to 20 minutes or until potatoes and carrots are tender when pierced with a fork.
- In a hot large pan, sautée scallions, garlic and tomatoes with coconut oil for 3 minutes or until the tomatoes soften. Add the mock chicken julienne and sautée for 3 minutes. Set aside.
- Get some soft potatoes from the pot and mash them and put back in the pot, stir well so that the soup is thick and fairly smooth.
- Add the sautéed mixture to the potatoes mixture. Add the guascas or coriander or oregano, lime or lemon juice and brown sugar and cook for an additional 15 minutes. Adjust seasoning to taste. Enjoy your delicioso (delicious) meatless Bogotano Potato Soup!
- Garnish with coriander.
- Serve the Ajiaco hot with arroz con coco, capers, avocados and vegan cream on the side. If you cannot find any vegan cream, use avocado with lime or lemon juice because the avocado is creamy enough already.
Source : Vegan Pinoy
Share It To Your Friends!
Loading...
