Sopa de Arepa (Corn Cake Soup)

Name: Sopa de Arepa (Corn Cake Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 2 liters chicken stock; 118 milliliters fresh cilantro; 1 teaspoons ground cumin; 2 larges potatoes, peeled and diced; 4 servings Salt and pepper; 3 arepas, cooked and cut into pieces; 237 milliliters hogao

The recipe Sopa de Arepa (Corn Cake Soup) is ready in around 45 minutes and is definitely a great gluten free, dairy free, fodmap friendly, and whole 30 option for lovers of South American food. One serving contains 214 calories, 13g of protein, and 5g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. If you have arepas, salt and pepper, potatoes, and a few other ingredients on hand, you can make it. Several people really liked this main course.

Instructions

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.

Ingredients you will need

Chicken Stock