Sopa de Arepa (Corn Cake Soup)

Sopa de Arepa is a corn cake soup popular in Colombia. This soup is very easy to make and delicious served with avocado on the side.

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't use arepas made with masarepa or precooked corn meal. Trust me, I tried, and the soup was not as it should be and the consistency was not good.

If you don't want to make them from scratch, I usually find corn arepas in Latin supermarkets or online.

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.

Ingredients You'll Need

The printable recipe card with exact amounts and cooking directions is below.

Arepas: You need corn arepas to make this soup, the one that you can make at home with masarepa won't work for this recipe.

Broth: You can use beef, vegetable or chicken broth for this soup recipe.

Hogao: It's a Colombian sauce made with fresh tomatoes and scallions. Here is my recipe to make it.

Spices: Ground cumin, salt and pepper.

Herbs: Fresh cilantro, but can be replace with fresh parsley.

Vegetables: Potatoes.

This Colombian arepa soup is simple and easy to make and comes together in about 30 minutes, the perfect dish for lunch or dinner. Feel free to add pieces of beef or chicken if you want a filling meal and complete.

How to Make this Sopa de Arepa Recipe?

• 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.

Instructions