Sopa de Arepa (Corn Cake Soup)
- 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.
Calories: 147kcalCarbohydrates: 26gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 851mgPotassium: 1330mgFiber: 3gSugar: 4gVitamin A: 453IUVitamin C: 27mgCalcium: 56mgIron: 2mg