Quick and Easy Dairy and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)
You can never have too many main course recipes, so give Quick and Easy Dairy and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) a try. For $1.28 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 2g of fat, and a total of 404 calories. This recipe serves 4. This recipe from Serious Eats has 20 fans. It is perfect for Winter. A mixture of russet potatoes, dried fava beans, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an outstanding spoonacular score of 98%. Users who liked this recipe also liked COLOMBIAN CHICKEN SOUP: AJIACO, Colombian Chicken and Corn Soup (Ajiaco), and Ajiaco: Colombian Chicken and Potato Soup.
Servings: 4
Ingredients:
1 medium carrot, peeled and cut into medium dice (about 5 ounces)
1 1/2 cups cooked dried or canned fava beans (see note above), or 1 1/2 cups raw fresh fava beans, divided
1 large ear yellow corn, shucked and cut into 6 pieces crosswise
1/4 cup minced fresh cilantro leaves
1 cup fresh or frozen peas, divided
Kosher salt and freshly ground black pepper
2 large russet potatoes, peeled and cut into 3/4-inch dice (about 1 1/4 pounds)
1 1/2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon vegetable base or No Chicken Base (see note above)
Equipment:
pressure cooker
stove
potato masher
whisk
bowl
Cooking instruction summary:
Procedures 1 Combine potatoes, carrots, half of peas, half of favas, corn, and vegetable stock (or water with stock base) in a pressure cooker. Bring to high pressure and cook for 15 minutes. Release pressure by running a stovetop pressure cooker under cold tap water or by using the quick steam release on an electric pressure cooker. 2 Bring soup to a simmer. Using a potato masher or a stick whisk, mash vegetables until broth is thickened but some large pieces still remain. Add remaining fresh peas and fava beans and simmer until cooked through, about 5 minutes. Season to taste with salt and pepper and serve, making sure to include one piece of corn in each bowl (along with a fork to pick it up), and sprinkline each serving with cilantro.
Step by step:
1. Combine potatoes, carrots, half of peas, half of favas, corn, and vegetable stock (or water with stock base) in a pressure cooker. Bring to high pressure and cook for 15 minutes. Release pressure by running a stovetop pressure cooker under cold tap water or by using the quick steam release on an electric pressure cooker.
2. Bring soup to a simmer. Using a potato masher or a stick whisk, mash vegetables until broth is thickened but some large pieces still remain.
3. Add remaining fresh peas and fava beans and simmer until cooked through, about 5 minutes. Season to taste with salt and pepper and serve, making sure to include one piece of corn in each bowl (along with a fork to pick it up), and sprinkline each serving with cilantro.
Nutrition Information:
covered percent of daily need
