14 Cozy Colombian Soup Recipes That Feel Like True Home Cooking

When I think of Colombian cuisine, the comforting warmth of its hearty soups immediately comes to mind. Each soup, from the tender chicken in Ajiaco to the creamy delight of Changua, feels like a comforting hug in a bowl. These recipes are more than just meals; they bring a sense of home and togetherness to the table. If you’re curious about how these dishes can enhance your dining experience, you’ll want to explore what makes them so special. These 14 cozy Colombian soup recipes are perfect for bringing a taste of Colombia into your kitchen.

Ajiaco

Ajiaco is a traditional Colombian soup that beautifully showcases the country’s rich culinary heritage. This hearty dish is particularly popular in Bogotá and is known for its unique combination of flavors, textures, and ingredients. Ajiaco is a comforting soup made with chicken, three types of potatoes, and a variety of herbs and spices, making it a warm and nourishing meal, perfect for any occasion.

Served with avocado, capers, and cream on the side, each bowl offers a delightful blend of flavors that reflects the essence of Colombian cuisine. The key to a great Ajiaco lies in the use of the right types of potatoes. The three varieties—papa criolla, papa sabanera, and papa pastusa—each contribute their unique textures and flavors to the soup.

This dish isn’t just a meal; it’s a celebration of Colombian culture, often enjoyed during family gatherings or festive occasions. Whether you’re a seasoned cook or a novice in the kitchen, making Ajiaco is a rewarding experience that will transport you to the heart of Colombia with every spoonful.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups of water
• 2 medium-sized yellow onions, chopped
• 4 cloves of garlic, minced
• 3 medium-sized potatoes (1 papa criolla, 1 papa sabanera, and 1 papa pastusa), peeled and sliced
• 1 cup of frozen corn
• 1 cup of chopped fresh cilantro
• 2 teaspoons of dried guascas (Colombian herb)
• Salt and pepper to taste
• 1 avocado, sliced (for serving)
• 1 cup of heavy cream (for serving)
• Capers (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, add the whole chicken pieces and cover them with 8 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. This will help keep the broth clear and flavorful.
2. Add Aromatics: Add the chopped onions and minced garlic to the pot. Season with salt and pepper to taste. Let the chicken simmer for about 30 minutes, allowing the flavors to meld together and the chicken to cook through.
3. Incorporate Potatoes and Corn: After the chicken is fully cooked, carefully remove it from the pot and set it aside to cool. Add the sliced potatoes and frozen corn to the broth. Continue simmering the soup for another 20-25 minutes, or until the potatoes are tender and have started to break down, which will help thicken the soup.
4. Shred the Chicken: While the potatoes are cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Once the potatoes are tender, return the shredded chicken to the pot.
5. Add Herbs and Seasoning: Stir in the chopped cilantro and dried guascas. Adjust the seasoning with more salt and pepper if needed. Let the soup simmer for an additional 5-10 minutes to infuse the flavors.
6. Serve: Ladle the Ajiaco into bowls. Serve hot with slices of avocado, a dollop of heavy cream, and a sprinkle of capers on the side for each person to customize their bowl.

Extra Tips:

When making Ajiaco, it’s essential to use fresh ingredients, especially the potatoes, to achieve the best flavor and texture. If you can’t find papa criolla, you can substitute it with another waxy potato for a similar effect.

Additionally, for an extra depth of flavor, consider adding a bit of chicken bouillon or stock to the broth. Enjoy experimenting with the proportions of herbs and spices to find your perfect balance!

Changua

Changua is a traditional Colombian soup that hails from the Andean region, particularly popular in the capital city of Bogotá. It’s a comforting, creamy dish typically enjoyed at breakfast, often served with a side of bread or arepas. The soup is known for its rich flavor, thanks to the combination of milk, eggs, and fresh herbs, making it a hearty way to start the day. The simplicity of the ingredients allows the flavors to shine, creating a deliciously satisfying experience that warms the soul.

The beauty of changua lies in its versatility; while the classic recipe is beloved, variations exist that incorporate different herbs or spices to suit personal tastes. The soup can be easily adjusted to accommodate dietary preferences, allowing you to include additional vegetables or proteins if desired. Whether you’re cooking for a family meal or a cozy brunch with friends, changua is sure to impress and provide a taste of Colombian culture.

Ingredients (serves 4-6 people):

• 4 cups of water
• 2 cups of whole milk
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 green onions, chopped
• 4 large eggs
• 1 cup of fresh cilantro, chopped
• Salt to taste
• Pepper to taste
• Crusty bread or arepas for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, combine the water, chopped onion, and minced garlic. Bring the mixture to a boil over medium-high heat, allowing the flavors to meld together. This step creates a flavorful broth that forms the base of your changua.
2. Simmer the Ingredients: Once boiling, reduce the heat to medium-low and let the broth simmer for about 10 minutes. This gives the onions and garlic time to soften and infuse their flavors into the water.
3. Add the Milk: Carefully pour in the whole milk, stirring gently to combine. Allow the mixture to return to a gentle simmer. The creaminess of the milk is what gives changua its distinctive richness, so be careful not to let it boil too vigorously.
4. Incorporate the Eggs: Crack the eggs directly into the simmering soup, making sure to space them out evenly. Allow them to poach in the broth for about 3-5 minutes, or until the whites are set but the yolks remain runny. This adds a delightful texture and makes the soup even heartier.
5. Season and Garnish: Once the eggs are cooked to your liking, stir in the chopped green onions and fresh cilantro. Season the soup with salt and pepper to taste, enhancing the flavors of the dish. The cilantro adds a fresh, herbal note that brightens the soup.
6. Serve: Ladle the changua into bowls, ensuring each serving contains at least one poached egg. Serve with crusty bread or arepas on the side, allowing diners to soak up the delicious broth.

Extra Tips:

When making changua, feel free to experiment with the ingredients. Some variations include adding diced potatoes or corn for extra heartiness. If you prefer a spicier kick, consider incorporating a dash of hot sauce or chopped jalapeños.

This dish is best enjoyed fresh, but you can store leftovers in the refrigerator for a couple of days. Reheat gently on the stove, adding a little extra milk to maintain the creamy consistency. Enjoy your culinary adventure into Colombian cuisine!

Sancocho

Sancocho is a traditional Colombian soup that holds a special place in the hearts of many Colombians. It’s a hearty dish typically made with a variety of meats, root vegetables, and spices, simmered together to create a flavorful broth. This comforting soup is often enjoyed as a family meal, especially on weekends or during special occasions, and it reflects the rich culinary heritage of Colombia.

Each region has its unique twist on the sancocho, but the essence of the dish remains the same—simple, wholesome ingredients coming together to create a delicious meal.

To prepare sancocho, you’ll need to gather a variety of ingredients that contribute to its unique flavor profile. While the base remains constant, you can customize it by using different meats, such as chicken, beef, or fish, and incorporating seasonal vegetables. The result is a satisfying and nourishing dish that can bring everyone together around the table.

Let’s plunge into the recipe and learn how to make this delightful Colombian soup!

Ingredients (Serves 4-6):

• 1 lb chicken (bone-in, skin-on, cut into pieces)
• 1 lb beef (chuck or brisket, cut into chunks)
• 8 cups water
• 2 medium potatoes (peeled and cut into chunks)
• 2 medium yucca (cassava) roots (peeled and cut into chunks)
• 1 large corn cob (cut into rounds)
• 1 plantain (peeled and cut into slices)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1-2 fresh cilantro sprigs (for garnish)
• 1-2 teaspoons salt (to taste)
• 1 teaspoon black pepper
• 1 teaspoon cumin
• Juice of 1 lime (for serving)

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the chicken pieces and beef chunks. Pour in 8 cups of water and bring to a boil over medium-high heat. Skim off any foam that forms on the surface to guarantee a clear broth. This step is essential for a clean and tasty soup base.
2. Add Aromatics: Once the water is boiling, reduce the heat to medium and add the chopped onion and minced garlic to the pot. Stir well to combine and allow the mixture to simmer for about 10 minutes. This will infuse the broth with rich flavors.
3. Include the Vegetables: After the aromatics have cooked, add the potatoes, yucca, corn, and plantain to the pot. Season the soup with salt, black pepper, and cumin. Stir gently to guarantee the vegetables are submerged. Let the soup simmer for an additional 30-40 minutes, or until the meats are tender and the vegetables are cooked through.
4. Check for Seasoning: Taste the broth and adjust the seasoning as needed. If you prefer a stronger flavor, you can add more salt and spices at this stage. Simmer for another 5 minutes if you make adjustments.
5. Serve and Garnish: Once the sancocho is ready, ladle it into bowls. Garnish with fresh cilantro and serve with lime wedges on the side. The lime juice adds a revitalizing tang that enhances the overall flavor of the soup.

Extra Tips:

When making sancocho, feel free to experiment with different meats or vegetables based on your preferences or what you have on hand.

It’s also common to serve the soup with a side of avocado or rice, which can complement the dish nicely. Additionally, allowing the sancocho to cool and refrigerate it overnight can enhance the flavors even more, making it a great make-ahead option for busy days.

Enjoy this warm bowl of Colombian comfort!

Caldo De Costilla

Caldo De Costilla is a traditional Colombian beef rib soup that’s rich, hearty, and deeply comforting. This dish is typically enjoyed as a breakfast or brunch meal in Colombia, favored for its warming properties, especially on chilly mornings.

The combination of tender beef ribs, fresh vegetables, and aromatic herbs creates a flavorful broth that’s both nourishing and satisfying. Served with a side of rice and avocado, it makes for a complete meal that will leave you feeling energized and ready to take on the day.

This recipe is perfect for gatherings or family dinners, as it serves 4-6 people. The preparation is straightforward, and the cooking time is relatively quick, allowing you to enjoy the delightful flavors of Colombian cuisine without spending hours in the kitchen.

Get ready to fill your home with the inviting aromas of simmering beef and spices as you whip up this delicious Caldo De Costilla.

Ingredients:

• 2 lbs beef short ribs
• 8 cups water
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bunch of fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lime
• Optional: avocado and arepas for serving

Cooking Instructions:

1. Prepare the Beef Ribs: Begin by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with a paper towel. In a large pot, add the ribs and cover them with water. Bring to a boil over high heat.

Once boiling, reduce the heat to a simmer and skim off any foam that rises to the top. This will help to keep your broth clear.

2. Add Aromatics: Once the foam is removed, add the chopped onion, minced garlic, and ground cumin to the pot. These ingredients will impart a rich flavor to the broth.

Allow the mixture to simmer for about 30 minutes, uncovered, so that the beef can tenderize and the flavors can meld together.

3. Incorporate Vegetables: After 30 minutes, add the diced potatoes and sliced carrots to the pot. These will add heartiness to your soup and complement the beef beautifully.

Continue to simmer for another 20 minutes, or until the vegetables are tender and the beef is falling off the bone.

4. Finish with Cilantro and Seasoning: Once the beef and vegetables are fully cooked, stir in the chopped cilantro, and season with salt and pepper to taste.

The cilantro adds freshness and a vibrant flavor to the dish. Allow the soup to simmer for an additional 5 minutes for the flavors to combine.

5. Serve: Ladle the Caldo De Costilla into bowls and squeeze fresh lime juice on top for an added zing.

Serve with avocado slices and arepas on the side for a complete meal. Enjoy!

Extra Tips: When preparing Caldo De Costilla, feel free to adjust the seasoning according to your taste preferences.

Adding a touch of chili for heat can elevate the dish if you enjoy spicy food. Additionally, if you have leftover soup, it can be refrigerated for a couple of days and tastes even better the next day!

Always remember to adjust the consistency of the soup by adding more water if it becomes too thick, ensuring you maintain the desired brothiness.

Cuchuco

Cuchuco is a traditional Colombian soup that embodies the rich culinary heritage of the Andean region. This hearty dish is primarily made with wheat flour and is often complemented by a variety of meats, vegetables, and spices. The combination of flavors creates a comforting and nourishing meal that’s perfect for cold weather or when you’re in need of a heartwarming dish.

Cuchuco is typically enjoyed by families during gatherings or special occasions, making it a beloved staple in Colombian cuisine.

To prepare Cuchuco, you’ll need to gather a variety of ingredients that contribute to its unique flavor profile. The dish is versatile, allowing for different meats such as pork, beef, or chicken, and can be customized with regional vegetables. This recipe will guide you through the process of making Cuchuco for 4-6 people, ensuring a delightful dining experience for your family or guests.

Ingredients:

• 1 cup of wheat flour (cuchuco)
• 1 pound of beef (cut into small pieces)
• 1 pound of pork (cut into small pieces)
• 1 medium onion (chopped)
• 2 cloves of garlic (minced)
• 2 medium potatoes (peeled and diced)
• 2 medium carrots (sliced)
• 1 cup of green beans (trimmed and cut)
• 1 tablespoon of vegetable oil
• 6 cups of water
• 1 teaspoon of cumin
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Prepare the Meat: In a large pot, heat the vegetable oil over medium heat. Add the beef and pork pieces, seasoning them with salt, pepper, and cumin. Sauté the meat until browned on all sides, which should take about 5-7 minutes. This step enhances the flavor of the meat, giving the soup a rich base.
2. Sauté Vegetables: Once the meat is browned, add the chopped onion and minced garlic to the pot. Cook for an additional 3-4 minutes until the onion is translucent and fragrant. This step adds depth to the soup’s flavor.
3. Add Water and Vegetables: Pour in 6 cups of water and bring the mixture to a boil. Once boiling, add the diced potatoes, sliced carrots, and green beans. Reduce the heat to low and let the soup simmer for about 30 minutes. The slow cooking allows the flavors to meld beautifully.
4. Incorporate Cuchuco: After 30 minutes, gradually stir in the wheat flour (cuchuco) while continuously stirring to prevent lumps. Allow the soup to simmer for an additional 20-25 minutes, stirring occasionally. The flour will thicken the soup and give it a unique texture.
5. Final Seasoning and Garnish: Taste the soup and adjust the seasoning with more salt and pepper if needed. Once it reaches your desired flavor, remove it from heat. Serve hot, garnished with fresh cilantro for a burst of freshness.

Extra Tips:

When making Cuchuco, feel free to experiment with different vegetables or spices according to your taste preferences. You can also make it a bit spicier by adding some chopped jalapeños or a pinch of chili powder.

Additionally, allowing the soup to sit for a little while before serving can enhance the flavors even more, as the ingredients continue to blend together. Enjoy your Cuchuco with a side of avocado or a slice of crusty bread for a complete meal!

Mondongo

Mondongo is a traditional Colombian soup made primarily with tripe, which is the stomach lining of a cow. This hearty dish isn’t only rich in flavors but also steeped in cultural significance, often enjoyed at family gatherings and festive occasions. Each region in Colombia may have its own twist on the recipe, but the essence of Mondongo remains the same—comforting, nourishing, and delicious.

The preparation of Mondongo requires some time and patience, as the tripe needs to be tenderized and cooked properly to guarantee the best texture and flavor. The addition of vegetables, spices, and herbs enhances the dish, resulting in a robust and fragrant soup that warms the soul. Serve it hot, garnished with avocado and lime, for a truly authentic Colombian experience.

Ingredients (Serves 4-6):

• 2 pounds beef tripe, cleaned and cut into strips
• 1 pound beef shank or chuck, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 potato, diced
• 1 cup green beans, chopped
• 1 bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 bay leaf
• 8 cups beef broth or water
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Avocado slices (for serving)

Cooking Instructions:

1. Prepare the Tripe: Begin by thoroughly rinsing the tripe under cold water. In a large pot, bring water to a boil and add the tripe. Boil for about 10 minutes, then drain and rinse again. This step helps to eliminate any strong odors from the tripe.
2. Cook the Meats: In a large pot, add the beef shank or chuck along with the cleaned tripe. Pour in the beef broth or water and bring to a boil. Skim any foam that rises to the surface, then reduce the heat to a simmer. Cover and cook for about 2 hours, or until the meats are tender.
3. Add Aromatics and Vegetables: Once the meats are tender, add the chopped onion, minced garlic, sliced carrots, diced potato, chopped green beans, and bell pepper to the pot. Stir in the ground cumin, paprika, bay leaf, salt, and pepper. Simmer for an additional 30-40 minutes, or until the vegetables are cooked through.
4. Final Seasoning: Taste the soup and adjust the seasoning as necessary. If additional salt and pepper are needed, add them to achieve your desired flavor.
5. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with fresh chopped cilantro. Serve with lime wedges and avocado slices on the side for an added touch.

Extra Tips:

When preparing Mondongo, the quality of the tripe is essential for the best flavor and texture. Opt for fresh tripe from a reputable butcher to guarantee it’s clean and well-prepared.

Additionally, feel free to customize the soup by adding other vegetables like corn or peas based on your preference. To enhance the depth of flavors, you can also let the soup cool and refrigerate overnight; the flavors will meld beautifully, making the next day’s serving even more delicious.

Arepa De Huevo Soup

Arepa De Huevo Soup is a delightful Colombian dish that combines the comforting essence of traditional soup with the rich flavors of the iconic arepa de huevo. This unique soup features a creamy base and is enriched with the delightful texture of fried eggs arepas, making it a perfect meal for any time of the day. The combination of flavors, textures, and aromas will transport you straight to the heart of Colombia, offering a taste of its vibrant culinary culture.

To prepare this dish, you’ll need to gather a variety of ingredients that complement each other beautifully. The soup itself is warming and hearty, while the arepas provide a satisfying crunch and richness. This recipe serves 4-6 people, making it an excellent choice for family gatherings or cozy dinners with friends. Follow the instructions carefully to guarantee a delicious outcome that will impress everyone at your table.

Ingredients:

• 2 cups of chicken or vegetable broth
• 1 medium onion, finely chopped
• 1 medium tomato, diced
• 1 clove of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 4-6 arepas (corn cakes)
• 4-6 eggs
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This will create a flavorful base for your soup. Then, add the minced garlic and diced tomato, stirring for another 2-3 minutes until the tomatoes soften.
2. Season the Broth: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Stir in the cumin and paprika, along with salt and pepper to taste. Let the soup simmer for about 10-15 minutes so that the flavors meld together beautifully.
3. Cook the Arepas: While the soup is simmering, prepare the arepas. Heat a non-stick skillet over medium heat, and cook each arepa for about 4-5 minutes on each side, or until they’re golden brown and crispy. Once cooked, allow them to cool slightly before slicing them open and carefully cracking an egg inside each arepa.
4. Fry the Arepas with Eggs: In the same skillet, add a bit more oil if needed, and fry the arepas with eggs until the eggs are cooked to your preference, about 3-4 minutes. The arepas should be crispy on the outside and soft inside.
5. Serve the Soup: Ladle the hot soup into bowls and place the fried arepas with eggs in each bowl. Garnish with fresh cilantro for a burst of flavor and color.
6. Enjoy: Serve the Arepa De Huevo Soup hot, and enjoy the delightful combination of flavors and textures.

Extra Tips:

When making Arepa De Huevo Soup, it’s vital to monitor the cooking time of the arepas and eggs to guarantee they’re perfectly cooked without being overdone.

For added flavor, you can customize the soup by incorporating additional vegetables such as bell peppers or corn, or even add a splash of lime juice for a revitalizing twist.

Always serve the soup immediately after preparing, as the crispy texture of the arepas can soften if left in the broth for too long. Enjoy your culinary journey to Colombia with this delicious dish!

Patacones With Soup

Patacones, also known as tostones, are twice-fried green plantain slices that are a popular snack or side dish in Colombian cuisine. They’re crispy on the outside and soft on the inside, making them a perfect accompaniment to a hearty soup.

When paired with a flavorful Colombian soup, patacones add a delightful crunch and a unique texture that enhances the overall dining experience. Whether it’s a warm chicken soup or a rich vegetable broth, patacones are an excellent way to elevate your meal.

In this recipe, we’ll prepare patacones to serve alongside a traditional Colombian ajiaco soup, a chicken and potato soup seasoned with herbs and spices. The combination of the savory soup and the crispy patacones creates a satisfying and memorable dish that’s perfect for family gatherings or cozy dinners.

Let’s gather our ingredients and get started on this delicious meal!

Ingredients (Serves 4-6):

• 3 green plantains
• Vegetable oil (for frying)
• Salt (to taste)
• 1 batch of Ajiaco soup (see separate recipe for Ajiaco)

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the green plantains. To do this, cut off both ends of the plantains and make a shallow incision along the length of the skin. Carefully remove the skin, taking care not to damage the flesh. Slice the plantains into 1-inch thick pieces.

2. Fry the Plantains: In a large skillet, pour enough vegetable oil to cover the bottom of the pan generously, about 1 inch deep. Heat the oil over medium-high heat until it reaches around 350°F (175°C).

Once hot, add the sliced plantains in batches, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side until they’re golden and slightly soft but not fully cooked. Remove them from the skillet and place them on paper towels to drain excess oil.

3. Smash the Plantains: Using the bottom of a flat cup or a plantain press, gently smash each fried slice to about half an inch thick. Be careful not to apply too much pressure, as you want them to retain some structure.

4. Second Frying: Return the smashed plantains to the hot oil in the skillet. Fry them again for about 2-3 minutes on each side until they’re crispy and golden brown.

Remove from the oil and place on paper towels to drain. While they’re still hot, sprinkle them with salt to taste.

5. Serve with Soup: Prepare your Ajiaco soup (or any preferred Colombian soup) according to your recipe. Serve the hot patacones alongside the soup, allowing everyone to enjoy the crunchy bites as they savor the warm, comforting flavors of the soup.

Extra Tips:

When frying patacones, make sure the oil is hot enough to achieve a crispy texture; otherwise, they can become soggy.

If you want to add extra flavor to your patacones, consider sprinkling them with garlic powder or lime juice after frying. Patacones can also be prepared in advance and reheated in the oven to retain their crispiness before serving.

Enjoy experimenting with different soups to find your perfect pairing!

Crema De Zanahoria

Crema De Zanahoria, or Carrot Cream Soup, is a delightful Colombian dish that captures the essence of comfort food with its smooth texture and vibrant color. This creamy soup isn’t only delicious but also packed with nutrients, making it a wonderful option for those looking to enjoy a healthy meal.

The natural sweetness of the carrots combined with the creaminess from the dairy creates a perfect harmony of flavors that appeals to both kids and adults alike. This dish is simple to prepare and can be served as an appetizer or a main course.

With its bright orange hue, it adds a splash of color to any table setting. Whether you’re hosting a dinner party or enjoying a quiet evening at home, Crema De Zanahoria is sure to captivate your guests and satisfy your cravings for something warm and hearty.

Ingredients (Serves 4-6):

• 1 pound (450g) carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Then, add the minced garlic and sauté for an additional 1-2 minutes, being careful not to let it burn.

2. Cook the Carrots: Add the chopped carrots to the pot and stir to combine. Pour in the vegetable or chicken broth, confirming the carrots are fully submerged.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the carrots are tender.

3. Blend the Soup: Once the carrots are cooked, remove the pot from the heat. Using an immersion blender, carefully puree the soup until smooth.

If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Confirm to let the steam escape to avoid any spills.

4. Add Cream and Season: Return the pureed soup to the pot (if using a countertop blender) and stir in the heavy cream. Season with salt and pepper to taste.

Allow the soup to heat through over low heat for about 5 minutes, stirring occasionally.

5. Garnish and Serve: Once heated, ladle the soup into bowls. If desired, garnish with fresh parsley or chives for an added touch of flavor and presentation.

Serve hot with crusty bread or crackers on the side.

Extra Tips:

For an extra layer of flavor, you can add a pinch of nutmeg or a splash of orange juice to the soup before blending. This will enhance the natural sweetness of the carrots and add a unique twist to the dish.

Additionally, if you prefer a lighter version, you can substitute half of the heavy cream with low-fat yogurt or omit it altogether for a vegan-friendly option. Enjoy your homemade Crema De Zanahoria!

Caldo De Gallina

Caldo De Gallina, a hearty Colombian chicken soup, is a beloved comfort food that warms the soul. This traditional dish is rich in flavor and boasts an array of fresh vegetables, spices, and tender chicken. Perfect for family gatherings or a cozy night in, Caldo De Gallina not only nourishes the body but also brings a taste of Colombian culture to your dining table.

The beauty of this dish lies in its simplicity and the use of fresh ingredients. Each element contributes to a delicious broth that’s both comforting and satisfying. Whether you’re feeling under the weather or simply in need of a warm meal, Caldo De Gallina is certain to uplift your spirits and satisfy your hunger.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
• 10 cups of water
• 1 large onion, quartered
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 1 medium potato, peeled and cubed
• 1 ear of corn, cut into rounds
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, place the cleaned chicken pieces and cover them with 10 cups of water. Bring the water to a boil over medium-high heat, skimming off any foam that rises to the surface. This will help guarantee a clear broth.
2. Add Aromatics: Once the chicken is boiling, add the quartered onion, minced garlic, ground cumin, and dried oregano to the pot. Stir gently to combine the ingredients. The aromatics will infuse the broth with rich flavors as it simmers.
3. Simmer the Broth: Reduce the heat to low and cover the pot, allowing the soup to simmer for about 30 minutes. This will help the chicken cook through and the flavors to meld beautifully.
4. Add Vegetables: After 30 minutes, add the sliced carrots, chopped celery, cubed potato, and corn rounds to the pot. Season with salt and pepper to taste. Stir the ingredients gently and cover the pot again, letting it simmer for an additional 20-30 minutes until the vegetables are tender and the chicken is fully cooked.
5. Check for Doneness: To confirm the chicken is cooked through, you can use a meat thermometer. The internal temperature should reach 165°F (75°C). Once done, remove the chicken pieces from the pot and let them cool slightly before shredding the meat. Discard the skin and bones.
6. Final Touches: Return the shredded chicken to the pot, and give everything a good stir. Taste the broth again and adjust the seasoning if necessary. Allow it to simmer for a few more minutes to heat through.
7. Serve: Ladle the Caldo De Gallina into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for added zest.

Extra Tips:

When making Caldo De Gallina, using a whole chicken rather than chicken parts will yield a richer and more flavorful broth. You can also customize the vegetables based on what you have on hand; adding plantains or green beans can enhance the dish.

For an extra kick, consider adding a dash of chili powder or serving with aji sauce on the side. This soup can also be made ahead of time and stored in the refrigerator, where its flavors will continue to develop. Enjoy your comforting bowl of Caldo De Gallina!

Seco De Res

Seco De Res is a traditional Colombian beef stew that’s full of flavor and embodies the heartiness of Colombian cuisine. Often enjoyed on special occasions or family gatherings, this dish combines tender beef with a variety of vegetables and spices, resulting in a savory stew that’s both comforting and satisfying.

The name “seco” translates to “dry,” which refers to the preparation method that results in a thick, rich sauce that clings to the meat and vegetables. The secret to a great Seco De Res lies in the marinade and the slow cooking process, which allows the flavors to meld beautifully.

It’s typically served with rice and avocado, making it a complete meal. This recipe is perfect for feeding a crowd, as it serves 4-6 people, ensuring that everyone can enjoy a hearty bowl of this Colombian delight.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup beer (preferably a light lager)
• 2 tablespoons tomato paste
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon fresh cilantro, chopped (plus extra for garnish)
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef pieces with cumin, paprika, salt, and pepper. Allow the beef to marinate for at least 30 minutes at room temperature. This will help the meat absorb the flavors and become tender.
2. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated beef pieces in batches to avoid overcrowding. Sear them on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onions, garlic, and red bell pepper. Sauté for 3-4 minutes until the onions become translucent. This step builds a flavorful base for the stew.
4. Add Remaining Ingredients: Return the beef to the pot and add the sliced carrots, cubed potatoes, tomato paste, beef broth, beer, and bay leaf. Stir well to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check the seasoning, adjusting with additional salt and pepper if necessary.
6. Serve: Once the beef is tender, remove the bay leaf and stir in the chopped cilantro. Serve the Seco De Res hot, garnished with extra cilantro and lime wedges on the side. It pairs perfectly with rice and avocado.

Extra Tips:

For an even richer flavor, you can add a tablespoon of Worcestershire sauce or a splash of vinegar to the stew while it simmers.

If you prefer a thicker sauce, you can remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate. Additionally, feel free to customize the vegetables based on what you have on hand, as Seco De Res is quite versatile and can accommodate various types of root vegetables.

Enjoy your cooking adventure!

Pescado En Salsa

Pescado En Salsa is a delicious Colombian dish that showcases the vibrant flavors of the Caribbean coast. This fish in sauce recipe isn’t only easy to prepare but also brings a taste of Colombia right to your table. Traditionally made with a variety of fish, this dish is often complemented by a rich tomato sauce, infused with spices and vegetables that enhance the natural sweetness of the fish.

It’s a perfect meal for family gatherings or when you want to impress your guests with something unique and flavorful. The sauce is the star of the show in Pescado En Salsa, with its aromatic blend of onions, garlic, and bell peppers, finished off with fresh cilantro and a hint of lime. Serve it alongside rice or fried plantains for a complete and satisfying meal.

Whether you’re familiar with Colombian cuisine or trying it for the first time, this dish is sure to become a favorite in your cooking repertoire.

Ingredients (Servings: 4-6)

• 2 pounds of white fish fillets (such as tilapia or snapper)
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• 2 cloves of garlic, minced
• 1 can (15 ounces) of diced tomatoes
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons of vegetable oil
• 1/2 cup of water or fish stock

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt and black pepper. This will help to enhance the flavor of the fish as it cooks.
2. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and bell peppers and sauté for about 5 minutes, or until they’re softened and the onions become translucent. This step builds the base flavor for the sauce.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, and paprika. Sauté for an additional minute until the garlic is fragrant. This will infuse the oil with aromatic flavors, making the sauce even more delicious.
4. Incorporate Tomatoes and Liquid: Pour in the canned diced tomatoes (with their juices) and add the water or fish stock. Stir everything together, bringing it to a gentle simmer. Allow the mixture to cook for about 5-7 minutes, letting the flavors meld together.
5. Cook the Fish: Carefully place the seasoned fish fillets into the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
6. Finish the Dish: Once the fish is cooked, remove it from the heat and stir in the lime juice and chopped cilantro. Gently mix to combine without breaking apart the fish. This adds a fresh burst of flavor that brightens the dish.

Extra Tips

When preparing Pescado En Salsa, it’s important to choose fresh fish for the best results. If you can find local varieties, even better!

Additionally, feel free to customize the sauce by adding other vegetables like zucchini or carrots for added texture. If you prefer a spicier dish, consider adding a chopped chili pepper or a dash of hot sauce to the sauce mixture.

Pair this dish with a side of coconut rice for an authentic Colombian experience!

Menestra

Menestra is a traditional Colombian soup that showcases the rich flavors and diverse ingredients found in Colombian cuisine. This hearty dish primarily consists of lentils cooked with a variety of vegetables, spices, and often accompanied by meat, making it a nourishing meal that’s perfect for any occasion.

It’s particularly popular in the Andean regions of Colombia, where the climate is ideal for growing the fresh ingredients that go into this comforting soup. The combination of lentils, vegetables, and flavorful seasonings creates a warm, inviting dish that isn’t only satisfying but also packed with nutrients.

Cooking Menestra is an excellent way to bring a taste of Colombian culture into your kitchen. The preparation is relatively straightforward, making it accessible for both novice and experienced cooks. The key to a successful Menestra lies in the careful selection of ingredients and the balance of flavors, guaranteeing that every bowl is a celebration of the essence of Colombian gastronomy.

Whether served as a main dish or a side, Menestra is sure to delight your family and friends.

Ingredients (serving size: 4-6 people)

• 1 cup lentils, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper, diced
• 1 medium tomato, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving, optional)
• Lime wedges (for serving, optional)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they’re soft and translucent, about 5 minutes. This step helps to build the base flavor of the Menestra.
2. Add the Vegetables: Stir in the diced carrot, potato, and bell pepper, cooking for an additional 5-7 minutes until the vegetables start to soften. This process enhances the overall taste of the soup by allowing the veggies to release their natural sweetness.
3. Incorporate the Lentils and Spices: Add the rinsed lentils to the pot along with the diced tomato, cumin, paprika, bay leaf, salt, and pepper. Stir everything together to ensure the lentils are well-coated with the spices, which will infuse the soup with flavor.
4. Pour in the Broth: Carefully add the vegetable or chicken broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer for about 30-40 minutes, or until the lentils are tender. Stir occasionally, checking to prevent sticking.
5. Adjust Seasoning: After the lentils are cooked, taste the Menestra and adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
6. Serve: Remove the bay leaf before serving. Ladle the Menestra into bowls, garnishing with freshly chopped cilantro. Serve with avocado slices and lime wedges on the side for a revitalizing touch.

Extra Tips

When preparing Menestra, feel free to customize the recipe by adding other vegetables such as zucchini or spinach, which can enhance the nutritional value of the dish.

Additionally, soaking the lentils for a few hours before cooking can help them cook faster and improve their texture. For a heartier version, consider adding diced ham or bacon to the soup for extra flavor.

Finally, this soup can be made ahead of time and stored in the refrigerator, as it often tastes even better the next day when the flavors have had time to meld together.

Lentejas Soup

Lentejas soup, a delightful Colombian dish, is a hearty and nutritious lentil-based soup that showcases the rich culinary traditions of Colombia. This comforting dish is perfect for any occasion, whether you’re looking for a cozy family meal or a simple yet satisfying lunch.

The combination of lentils, vegetables, and spices creates a flavorful broth that warms the soul and satisfies the appetite. In Colombia, lentejas soup is often enjoyed with a side of avocado, rice, or arepas, making it a complete meal.

The beauty of this recipe lies in its versatility; you can easily customize it by adding different vegetables or spices according to your preference. This recipe serves 4-6 people, making it an excellent choice for gatherings or meal prep for the week ahead.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper (any color), chopped
• 1 tomato, diced
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions

1. Rinse the lentils: Start by rinsing the dried lentils under cold water in a fine mesh strainer. Remove any debris or discolored lentils. This step guarantees that your soup will be clean and free from any unwanted materials.
2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes. This step builds a flavorful base for your soup.
3. Add vegetables: Stir in the diced carrot, potato, bell pepper, and tomato. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly. This will enhance the overall flavor and texture of the soup.
4. Incorporate the lentils and spices: Add the rinsed lentils to the pot, along with the cumin, paprika, salt, and pepper. Stir to combine, making sure that the lentils are well-coated with the spices.
5. Add the broth: Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
6. Adjust seasoning and serve: Once cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro and lime wedges on the side. The lime adds a revitalizing brightness that complements the earthy flavors of the soup.

Extra Tips

For an added depth of flavor, consider incorporating smoked paprika or a splash of vinegar at the end of cooking.

You can also blend a portion of the soup for a creamier texture, or add a splash of coconut milk for a unique twist. Leftovers store well in the refrigerator and can be frozen for future meals, making this dish both delicious and practical.