Sopas (Vegan Filipino Style Macaroni Soup)

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp vegan butter

1 small onion (, diced)

2 cloves garlic (, minced)

1 small carrot (, peeled and diced)

1 small red bell pepper (, peeled and diced)

1 cup vegan ham (, diced (see notes)

1/2 cup vegan sausages (see notes)

5 cups water (see notes)

1 vegetable cube (see notes)

4 ½ oz elbow or shell macaroni (1 cup)

11 ⅘ oz vegan evaporated milk (I used 1 can of Nature’s Charm Vegan Evaporated Milk (see notes)

Salt and pepper (to taste)

2 cups chopped cabbage

Directions

Heat a large pot or dutch oven over medium heat. Once hot, melt the vegan butter. Sauté the onion for 1 minute until translucent.

Add in the garlic and cook until lightly brown. I like to brown my garlic for extra fragrance. Stir-fry the bell pepper and carrot for 2 minutes.

Add in the ham and sausages and stir-fry as well. Pour into the pot the vegetable stock or water and a vegetable cube.

Cover the pot and allow to come to a boil. Once it comes to a boil, taste the soup and season with salt and pepper to taste.

Add the macaroni into the soup and allow to cook until al dente. Once al dente, add in the vegan evaporated milk or plant milk into the soup.

Season the soup with more salt and pepper, if needed.

Mix well and add in the cabbage. Turn off the heat and allow the cabbage to cook in the residual heat. I like to keep my cabbage with a nice crunchy bite to it.

Serve while hot and divide into bowls.

Nutrition

• Calories: 192 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.02 g
• Sodium: 297 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 13 g