Spiced Yellow Split Pea and Sweetcorn Soup with Cheesy Arepas: A Hearty, Healthy & Flavorful Meal (Vegan Option Included)

Experience the ultimate comfort food with this incredibly creamy, healthy, and satisfying spiced yellow split pea and sweetcorn soup, perfectly paired with golden, cheese-filled arepas (corn griddle cakes). This entire meal is naturally vegan-friendly, simply by omitting the dairy cheese!

As the days grow shorter and the air gets crisp, there’s nothing quite like a warm, nourishing bowl of soup to bring comfort and joy. Today, we’re diving into one of my absolute favorite soup recipes: a vibrant spiced yellow split pea and sweetcorn soup. It’s not just a meal; it’s a hug in a bowl – incredibly healthy, packed with plant-based protein and an abundance of vegetables, and exceptionally delicious. Thanks to the hearty split peas, this soup is wonderfully filling, making it a complete meal that will keep you satisfied for hours.

I find myself making this recipe time and time again throughout the colder months. Its rich, sunny yellow hue is a guaranteed mood-lifter, chasing away any gloomy day blues. Beyond its delightful appearance, it offers a powerhouse of nutrition without compromising on the deeply comforting flavors we all crave. This isn’t just a simple split pea soup; it’s an elevated experience, combining traditional heartiness with exotic spices and sweet undertones.

While the yellow split peas do require a bit of time to reach their perfect tenderness, the good news is that most of this is hands-off simmering. You won’t be chained to the stove; simply let the flavors meld and deepen on their own. This makes it an ideal recipe for a cozy weekend or even a busy weeknight, as the active cooking time is minimal while the rich flavors develop. The process transforms humble ingredients into a luxurious and comforting dish.

The “spiced” element of this yellow split pea soup comes from a carefully curated blend of cayenne pepper, pimento (more commonly known as allspice), and fresh red chili. This combination creates a beautifully nuanced warmth rather than just raw heat. The level of spiciness is entirely customizable to your preference. If you enjoy just a subtle kick, opt for a mild to medium hot chili, deseeded and finely chopped. However, if you’re a true heat-seeker, a Scotch Bonnet will deliver an exhilarating fiery punch. For those who love the complex flavor of a potent chili but prefer less intense heat, you can add a whole Scotch Bonnet to the soup during simmering and remove it before blending. This infuses the soup with its aromatic essence without overwhelming your palate. Remember to always remove whole chilies before blending to avoid an unwanted surprise!

To perfectly balance the spices and add a luxurious creaminess, we incorporate full-fat coconut milk. Its rich texture and subtle sweetness beautifully temper the heat, creating a smooth and indulgent mouthfeel. Further enhancing the flavor profile are the natural sugars from sweetcorn and sweet potato, which contribute a wonderful depth and natural sweetness, resulting in a perfectly harmonized soup that is both complex and approachable. This yellow split pea and sweetcorn soup is also incredibly practical; it keeps wonderfully in the fridge for several days and freezes beautifully, making it an excellent candidate for meal prep. You can easily make a large batch and enjoy nutritious, comforting meals throughout the week or whenever a craving strikes for a healthy, hearty bowl.

The Perfect Accompaniment: Cheesy Arepas

No truly satisfying soup experience is complete without something delicious to dunk into its depths. For this spiced yellow split pea and sweetcorn soup, I highly recommend making cheesy arepas. These delightful little fried corn cakes, traditionally stuffed with cheese, are an absolute game-changer, transforming a simple soup meal into a truly special occasion. My fondest memories of living in Colombia often revolve around these regional culinary treasures, and making them now instantly transports me back to the vibrant streets and bustling markets of South America (even the serving bowls in these photos are from Colombia, adding an authentic touch that evokes a sense of journey and cultural richness!).

To craft authentic arepas, you’ll need a specific ingredient called “masarepa,” which is a type of pre-cooked white cornmeal flour. This specialized flour is distinct from regular cornmeal or masa harina, as its unique pre-cooked nature is essential for achieving the correct texture and flavor of arepas—crisp on the outside and wonderfully soft and pliable on the inside. The most widely available and reliable brand, and the one I consistently use, is Harina PAN. In many regions, particularly in the UK, you can often find it in larger supermarkets like Tesco or conveniently purchase it online through ethnic food stores or international sections, ensuring you get the authentic ingredient for the best results.

While traditional Colombian arepas are often filled with fresh, mild cheeses like queso fresco, casero, or blanco, the beauty of this recipe is its flexibility. Feel free to use any melting cheese you love! Mozzarella offers a classic gooey stretch, crumbled feta provides a tangy counterpoint, or a sharp cheddar can add a wonderful savory depth, each offering a slightly different flavor profile and melt. For those following a plant-based diet, this meal is incredibly versatile. Since both the yellow split pea soup and the arepa dough are naturally vegan, you can easily substitute dairy cheese with your favorite vegan cheese alternative to create an entirely vegan and equally delicious feast. Imagine the joy of a hearty, plant-based meal that’s both deeply comforting and bursting with flavor, suitable for everyone at your table!

Arepas boast a delightful contrast in texture: a crisp, golden exterior that forms a perfect crust, giving way to a soft, tender, and slightly chewy interior. When filled with gooey, melted cheese, they become truly irresistible and utterly addictive, especially when warm. They are, without a doubt, the perfect vehicle for soaking up every last drop of your hot, spiced yellow split pea and sweetcorn soup, elevating a simple soup meal into an unforgettable culinary adventure that satisfies both hunger and soul. This combination makes for a memorable and wholesome dining experience.

If you’ve whipped up this delightful recipe, we’d love to see your creations! Don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary success!

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Spiced Yellow Split Pea and Sweetcorn Soup with Cheesy Arepas Recipe:

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Spiced Yellow Split Pea And Sweetcorn Soup With Cheesy Arepas

Serves 4

Author Domestic Gothess

Ingredients

Soup

• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic crushed
• ½ tsp cayenne pepper
• 250 g (8oz) yellow split peas, rinsed well
• 1.5 litres (6 + ¼ cups) vegetable stock
• 2 sprigs fresh thyme
• 1 400 ml can full fat coconut milk
• 1 red chilli deseeded and finely chopped (use scotch bonnet if you’re feeling brave)
• 2 cobs fresh corn each cut into 4 slices
• 400 g (14oz) (weight after peeling) sweet potato peeled and diced
• 1 large or two medium red peppers seeded and diced
• ¼ tsp ground pimento/allspice
• 250 g (8oz) frozen sweetcorn
• extra coconut milk/sour cream, thyme, chilli and ground allspice to finish

Arepas

• 200 g (7oz) masarepa
• ½ tsp salt
• 300 ml (1 + ¼ cups) water
• vegetable oil for cooking
• about 150g(5oz) cheese (mozzarella/queso fresco/cheddar) sliced

Instructions

To make the soup:

• Heat the oil in a large pan and gently cook the onion and garlic for 10 minutes until soft. Add the cayenne pepper, split peas and the stock, bring to a boil, boil rapidly for 10 minutes then turn the heat down, add the thyme sprigs, cover and simmer for 45 minutes to 1 hour until the split peas are tender, stirring occasionally.
• Add the coconut milk, chilli, sweetcorn slices, potato, pepper, allspice and frozen sweetcorn. Season and simmer for 10-15 minutes until the vegetables are tender.
• Remove the thyme and sweetcorn slices; using a stick blender, pulse a few times until about half of the soup is blended, you want a chunky texture so don’t blend it until it is smooth. Alternatively, place half of the soup in a blender, blend until smooth then return to the pan. The soup should be quite thick but you can thin it with a little extra stock if preferred.
• Return the sweetcorn to the pan, serve the soup topped with a swirl of coconut milk or sour cream and a sprinkling of thyme leaves, chilli and allspice.

To make the arepas:

• Combine the masarepa and salt in a bowl, stir in the water to make a soft dough then set aside for about 20 minutes.
• Divide the dough into 12 equal sized balls then use your fingers to flatten each ball into a circle about 1cm thick, the dough is quite crumbly and difficult to work with but if you find it is too dry you can add a little extra water.
• Place a large, heavy frying pan over a medium heat and brush with a little vegetable oil; cook the arepas for about 5 minutes per side until lightly browned and blistered.
• Cut a slit in each arepa and fill with cheese, return to the pan for a few minutes until the cheese has melted. Best served fresh.

This recipe truly embodies the spirit of nourishing comfort food, offering a delightful blend of vibrant flavors and wholesome ingredients. Whether you’re seeking a hearty weeknight dinner or a cozy weekend feast, this spiced yellow split pea and sweetcorn soup with cheesy arepas is sure to become a cherished favorite in your culinary repertoire. Enjoy the process of creating this flavorful meal, and savor every spoonful and bite!

I am delighted to share this exceptional recipe with various culinary communities. Join the conversation and explore more delicious creations on: Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant; Fiesta Friday, hosted by Hostess At Heart and Too Zesty; Foodie FriDIY; Foodie Friends Friday; and Friday Features.