Vegetarian Ajiaco Soup with Potatoes and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting, slow-simmered soup featuring potatoes, corn, and herbs, inspired by Colombia's national dish with a plant-based twist. This colombian-inspired soups ready in about 45 minutes pairs cut from 2 ears fresh corn kernels, chicken stock, medium, finely chopped white onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced yellow potatoes
• 1 cup, cut from 2 ears fresh corn kernels
• 4 cups chicken stock
• 1 medium, finely chopped white onions
• 3, minced garlic cloves
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, chopped fresh parsley
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped white onion and 3 minced garlic cloves, sautéing for 3 minutes until fragrant and onions are translucent.
2. Step 2: Add 2 medium peeled and diced yellow potatoes to the pot, stirring to coat in oil. Pour in 4 cups chicken stock, bring to a gentle simmer, and cover. Cook for 15 minutes until potatoes are tender but not falling apart.
3. Step 3: Stir in 1 cup fresh corn kernels, 1/4 cup chopped cilantro, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 5 minutes to meld flavors, then remove from heat.