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  • per
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  • 350
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:
  • Seasons:all
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

Kick up the heat with this spicy twist on the traditional Colombian Ajiaco. This vegan version features a robust blend of chili peppers and aromatic spices, combined with the classic ingredients to create a soup that’s bursting with flavor and warmth. It’s the perfect dish to spice up your meal times and warm up during any season.

Ingredients

  • 3 large potatoes, peeled and cubed
  • 2 bell peppers, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 6 cups vegetable stock
  • 1 teaspoon cumin
  • 1 tablespoon dried guascas
  • 1 cup almond milk cream
  • Salt and pepper to taste
  • Green onions and cilantro for garnish

Steps:

  1. In a pot, cook the onion, garlic, and jalapeño until soft.
  2. Add bell peppers and potatoes, stirring for a few minutes.
  3. Pour in the vegetable stock and bring to a boil, then add cumin and guascas.
  4. Let it simmer until the potatoes are tender, about 35 minutes.
  5. Add almond milk cream and adjust seasoning.

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Vegor “The scientist”

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