Colombian Vegetable Soup with Potatoes, Corn & Herbs

Colombian vegetable soup is a flexible, comforting broth filled with vegetables such as potatoes, corn, cassava, and plantain, finished here with a fragrant onion, tomato, and cilantro base. Versions vary by region and household; this one makes a hearty one-pot meal with ingredients that are easy to adjust to what you can find.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium tomato, chopped, about 1 cup (150 g)
3 garlic cloves, minced, about 9 g
1 teaspoon (2 g) ground cumin
8 cups (1.9 L) low-sodium vegetable broth
12 ounces (340 g) peeled cassava, also called yuca, cut into 1-inch (2.5 cm) pieces
1 medium green plantain, peeled and cut into ½-inch (1.3 cm) slices, about 180 g
2 medium carrots, peeled and cut into ½-inch (1.3 cm) rounds, about 160 g
1 pound (450 g) Yukon Gold or other yellow potatoes, cut into 1-inch (2.5 cm) chunks
2 ears corn, cut crosswise into 3 pieces each, about 450 g total; or 2 cups (300 g) frozen corn
1 small zucchini, cut into ½-inch (1.3 cm) pieces, about 250 g
3 cups (210 g) thinly sliced green cabbage
1 cup (150 g) fresh or frozen peas
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, plus more to taste
½ cup (15 g) chopped fresh cilantro, divided
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving (optional)

Instructions

Prepare the vegetables. Peel the cassava and remove any tough central fibers if visible, then cut it into chunks. Peel the plantain by trimming the ends, scoring the skin lengthwise, and lifting the peel away. Cut the remaining vegetables as directed. Keeping the cassava and plantain pieces fairly even helps them cook at the same rate; reserve the zucchini, cabbage, peas, and half the cilantro for later.
Make the aromatic base, 8 minutes. Warm the oil in a large, heavy soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened but not deeply browned. Stir in the tomato and cook for 2 minutes, then add the garlic and cumin and cook for 1 minute. If the mixture starts sticking, add a splash of broth rather than turning the heat too high.
Simmer the firm vegetables, 15 minutes. Pour in the broth and add the cassava, plantain, carrots, salt, and pepper. Bring the pot to a boil, then lower the heat to maintain a steady simmer. Partially cover and cook for 15 minutes, stirring once or twice so vegetables do not settle on the bottom. Keep the simmer gentle; a hard boil can break up the outside of the vegetables before their centers are tender.
Add potatoes and corn, 12 minutes. Stir in the potatoes and corn. Return the liquid to a gentle simmer, partially cover, and cook for about 12 minutes. Check a potato and a cassava piece with a fork: both should be close to tender, with a little resistance in the center. If your potato chunks are especially large, they may need a few extra minutes before the final vegetables go in.
Finish the soup, 6 minutes. Add the zucchini, cabbage, peas, and half the cilantro. Simmer uncovered for 5 to 6 minutes, until the zucchini is tender and the cabbage has softened but still has some texture. Stir in the lime juice, if using, and taste the broth. Add salt, pepper, or a little more lime to balance it. Remove the pot from the heat and scatter the remaining cilantro over the top.
Serve hot. Ladle broth and a variety of vegetables into each bowl, making sure everyone gets pieces of cassava, plantain, potato, and corn. If a thicker broth is preferred, mash a few potato pieces against the side of the pot and stir them back in. Offer lime wedges at the table.

Tips

Choose cassava carefully. Fresh cassava should feel firm, without soft or moldy patches. Frozen peeled cassava is a useful alternative; thaw it and remove any noticeable fibrous core after cutting. If cassava is unavailable, use extra potatoes or sweet potato. The soup will still be satisfying, but it will lose cassava’s distinct, slightly springy bite.
Use a green, not ripe, plantain. Green plantain holds its shape and contributes a mild, starchy flavor. A ripe yellow plantain is sweeter and softens more quickly, changing the soup’s flavor and texture. If only ripe plantain is available, add it during the last 5 minutes instead of with the cassava.
Cut for even cooking. Cassava and plantain need more time than zucchini, cabbage, or peas, so follow the order in the instructions. Keep the early-cooking pieces similar in size and add delicate vegetables near the end. This helps prevent mushy cabbage and vegetables that are still firm in the middle.
Season the broth in stages. Low-sodium broth makes it easier to control salt, especially if you plan to serve the soup with salty accompaniments. Taste after the vegetables have cooked, since they absorb some of the broth’s seasoning. Lime is optional, but a small amount can brighten a pot that tastes flat.

Serving Suggestions

Serve the soup as a main course in wide bowls, with broth and a generous assortment of vegetables in each serving. Warm arepas, plain white rice, or crusty bread are useful alongside it for soaking up the broth. For a more substantial Colombian-inspired meal, serve rice separately rather than stirring it into the pot; that keeps the soup’s broth clear and lets each person choose how much rice to add.

Set out lime wedges and extra chopped cilantro so diners can finish their own bowls. A mild ají-style fresh chile sauce can be offered on the side for people who want heat, but it is not necessary to the recipe. If serving several people, cut the corn into smaller pieces before bringing the pot to the table, or remove the kernels from the cob after cooking for easier eating.

Variations

Use the vegetables you have. Green beans, chayote, pumpkin, or additional carrots can replace the zucchini or cabbage. Add firm vegetables with the potatoes and softer vegetables during the final few minutes. Chayote is mild and keeps a fresh, tender bite; pumpkin contributes sweetness and may soften enough to thicken the broth.

Make it with papa criolla. Small Colombian yellow potatoes known as papa criolla are used in some Colombian soups, including ajiaco. They may be sold frozen in Latin American markets. If you find them, replace about 8 ounces (225 g) of the regular potatoes with the same weight of papa criolla and add them with the potatoes. They break down more readily and make the broth creamier. This is a vegetable soup, not ajiaco, and does not depend on papa criolla or guascas.

Change the herbs and aromatics. Cilantro gives this version a fresh finish, but you can use flat-leaf parsley if you dislike cilantro; the flavor will be less distinctly Colombian in character. For a more pronounced onion base, add 2 sliced scallions with the onion. Avoid adding a large amount of dried herbs, which can overpower the delicate vegetable broth.

Make it more filling. Add 1 cup (180 g) cooked white beans during the last 5 minutes, or serve the soup over cooked rice in individual bowls. Beans make the broth heartier without changing the cooking time substantially. Avoid adding uncooked dried beans directly to this recipe: they require separate soaking and cooking and would not become tender on the soup’s vegetable schedule.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The soup keeps for 3 to 4 days in the refrigerator. The cassava and potatoes will absorb broth as they sit, so the next day the soup may be thicker; add a splash of water or broth when reheating to restore a spoonable consistency.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. You can also reheat an individual portion in the microwave, stirring partway through and checking the temperature in more than one spot.

For longer storage, freeze the soup in meal-size airtight containers for up to 2 to 3 months. Leave a little room at the top for expansion and label each container with the date. Potatoes and zucchini can soften after freezing and thawing, though the soup remains usable. Thaw it in the refrigerator overnight, then reheat to 165°F (74°C), adding broth or water if needed. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

Is Colombian vegetable soup the same as ajiaco? No. Ajiaco is a particular Colombian chicken and potato soup, commonly associated with Bogotá and often made with papa criolla and guascas. This recipe is a meat-free vegetable soup with cassava, plantain, corn, and other vegetables. Colombian soups vary, and this version is one practical home-style interpretation rather than a claim to represent every region.

Can I make this soup without cassava? Yes. Replace it with an equal weight of potatoes, sweet potato, or additional carrots. Potatoes give a familiar starchy texture, while sweet potato makes the broth sweeter. The cooking time may vary slightly depending on the size of the pieces, so check for tenderness before adding the final vegetables.

Can I use frozen vegetables? Yes. Frozen peas can go straight into the pot, and frozen corn kernels can replace corn on the cob. Add frozen corn with the potatoes as directed. If using a mixed frozen vegetable blend, check its package size and cut: small vegetables may need only the final 5 to 6 minutes, while larger, denser pieces need longer.

How can I tell when the cassava is cooked? A fork should slide into the center without much resistance, and the flesh should look tender rather than firm or opaque. Cassava pieces vary, so if yours are still hard after the stated simmer, cook them for a few more minutes before adding the zucchini and cabbage. Remove any tough fibrous strand you notice when serving.

Can I prepare the soup ahead? Yes. You can chop the vegetables a day ahead and keep them covered in the refrigerator; store peeled cassava submerged in water in the refrigerator and drain it before cooking. The finished soup also reheats well, although potatoes and zucchini soften somewhat after chilling. Add fresh cilantro and lime after reheating for a brighter finish.

Why is my soup thick the next day? Potatoes, cassava, and plantain continue to absorb liquid as the soup cools and rests. Stir in a little water or vegetable broth while reheating until the consistency suits you, then taste and adjust the salt and lime. This thickening is normal and does not mean the soup has gone bad if it was refrigerated promptly and kept within the storage window.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).