Sopa de Arepa is a corn cake soup popular in Colombia. This soup is very easy to make and delicious served with avocado. You can use beef, chicken or vegetable broth either way this Colombian soup is light, unique and comforting.
What is Sopa de Arepa?
A delicious traditional Colombian soup made with broth, potatoes, spices, herbs and corn cakes. To make this recipe you have to use corn arepas, you can not use arepas made with masarepa or precooked corn meal. Trust me, I tried, and the soup was not as it should be. If you don't want to make them from scratch, I usually find corn arepas in Latin supermarkets or online.
You can use beef, chicken or vegetable broth to make this soup. Be sure to use a good quality broth for good flavor. Feel free to add pieces of beef or chicken if you want a filling meal and complete.
What are Arepas?
They are corn cakes popular in Colombia and Venezuela. Traditionally arepas are made with dried corn, but now days a lot of people use masarepa (precooked corn flour). In Colombia we have other variations made with with sweet corn, yuca, potato and plantain.
Sopa de Arepa Recipe
- 7 cups chicken or beef stock
- 2 large potatoes peeled and diced
- 1 cup hogao
- ½ teaspoon ground cumin
- Salt and pepper
- 3 arepas cooked and cut into pieces
- ½ cup fresh cilantro
- In a medium pot place the chicken stock, potatoes, cumin and hogao. Bring to a boil, then reduce the heat to medium. Cook until the potatoes are fork tender. About 25 to 30 minutes.
- Add the arepa pieces and season with salt and pepper. Cook for 4 minutes more. Add the fresh cilantro and serve.
This arepa soup is simple and easy to make. It's made with simple ingredients and comes together in about 30 minutes, the perfect dish for lunch or dinner.
Love Soups? Here are Some of my Favorite Recipes