Sopas (Vegan Filipino Style Macaroni Soup)

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))
• 4.5 oz elbow or shell macaroni ((1 cup))
• 11.8 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

Instructions

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

   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.

8. 8

   Serve while hot and divide into bowls.