Sopas (Vegan Filipino Style Macaroni Soup)

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

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

步骤

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.

营养

• 卡路里: 192 kcal
• 总脂肪: 4 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 3 g
• 反式脂肪: 0.02 g
• 钠: 297 mg
• 总碳水化合物: 24 g
• 膳食纤维: 4 g
• 总糖: 4 g
• 蛋白质: 13 g