Vegan Ajiaco (Colombian Potato Soup)

veganhuggs.com

Amanda Powell

2 tablespoons olive oil

1 medium onion , diced

4 cloves garlic , minced

8 cups vegetable broth , low sodium

¼ cup dried guascas

2 small russet potatoes (about 1 pound ), peeled and sliced

3 medium red potatoes (about 1 pound), peeled and sliced

3 medium yukon gold potatoes (about 1 pound), peeled & cut into bite-sized pieces *See note

1 ¼ teaspoon sea salt , more to taste

Fresh ground pepper , to taste

2 ears fresh corn cut each into 2 to 3 pieces (sub frozen cobs or 2 cups frozen kernels) *See note

3 green onions , sliced

3 tablespoons fresh cilantro , chopped finely (*optional)

2 tablespoons fresh lime juice (*optional)

subheading: Recommended Garnishes: (served on the side) *See note:

Vegan sour cream (about ¾ cup)

Capers (about ½ cup)

2 to 3 avocados peeled, halved and sliced (squeeze lime on them to prevent browning)

Directions at veganhuggs.com

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