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This Vegan Sopas is my take on a Filipino Style Macaroni Soup. My mom would always make a big comforting batch of Sopas for all of us to share and what I really loved about it was the silky broth, crunch and sweetness from the cabbage, and the slices of hotdog or sausages.

This vegan version uses plant-based sausages and diced ham instead of the chicken. I also added some carrot and bell pepper along with the cabbage for this Sopas. 

WHAT IS SOPAS?

The term sopas in Filipino directly translates to ‘soup’ but in this case it refers to the dish Sopas, which is a Filipino Style Macaroni Soup. Sopas is said to have been heavily influenced by American Chicken Noodle Soup during the American colonial period. What makes Sopas distinctly Filipino is the use of evaporated milk for a rich & silky broth, and the addition of macaroni and sliced sausauges—such as canned vienna sausages.

THIS VEGAN SOPAS OR MACARONI SOUP IS

• Super easy to make—requires only one pot!
• Perfect for this cold days
• A really comforting meal all in one

INGREDIENTS YOU’LL NEED TO MAKE THIS FILIPINO MACARONI SOUP

• 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 recipe notes in the card below)
• 1/2 cup vegan sausages (see recipe notes in the card below)
• 5 cups water (see notes)
• 1 vegetable cube (see notes)
• 4.5 oz elbow or shell macaroni (1 cup)
• 360 ml vegan evaporated milk I used 1 cal of Nature’s Charm Vegan Evaporated Milk (see notes)
• Salt and pepper to taste
• 2 cups chopped cabbage

You can check out the full and printable recipe in the recipe card below.

THE VEGETABLE CUBE OR BOUILLON

I usI used 1 Edward and Sons Vegetable Bouillon. You can also use vegetable stock or other bouillon and adjust the soup to your taste. 

VEGAN EVAPORATED MILK

• I used 1 can of Nature’s Charm Vegan Evaporated Milk but you’re free to use other unsweetened plant-based milk like oat, soy, or almond.
• I don’t recommend using regular coconut milk or coconut cream since this can completely overpower the flavour of the soup.
• Nature’s Charm Vegan Evaporated Milk has a very subtle coconut taste that’s barely noticeable and has a very silky texture.

OTHER INGREDIENTS

• I used very neutral tasting vegan ham and sausages from a Taiwanese brand I purchased from a local store. You’re free to use any type of vegan sausage/ham of your choice, or even use vegan chick’n pieces.
• You’ll of course just need to adjust the seasoning of the soup depending on your mix-ins.

HOW TO MAKE THIS SOUP

• 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 AND ENJOY!

This soup is best enjoyed while hot. Divide into bowls and enjoy! You can also store leftovers in the fridge to enjoy in the coming days.

MORE VEGAN RECIPES YOU MIGHT LOVE

• Sundubu Jjigae (Korean Soft Tofu Stew)
• Tom Yum Soup
• Vegan Chili Sin Carne
• Tantanmen (Vegan Ramen)
• Peanut Satay Noodle Soup
• Shoyu Ramen

Sopas (Vegan Filipino Style Macaroni Soup)

5 from 2 votes

This Vegan Sopas is my take on a Filipino Style Macaroni Soup. My mom would always make a big comforting batch of Sopas for all of us to share and what I really loved about it was the silky broth, crunch and sweetness from the cabbage, and the slices of hotdog or sausages. This vegan version uses plant-based sausages and diced ham instead of the chicken. I also added some carrot and bell pepper along with the cabbage for this Sopas.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Side Dish, Soups

Cuisine American, Asian, Filipino, Fusion

Servings 6 people

Calories 192 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Soup

• 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

 

• 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.

Notes

HAM & SAUSAGES

• I used very neutral tasting vegan ham and sausages from a Taiwanese brand I purchased from a local store. You’re free to use any type of vegan sausage/ham of your choice, or even use vegan chick’n pieces.
• You’ll of course just need to adjust the seasoning of the soup depending on your mix-ins.

 

WATER/STOCK

• I used 1 Edward and Sons Vegetable Bouillon. You can also use vegetable stock or other bouillon and adjust the soup to your taste. 

 

VEGAN EVAPORATED MILK

• I used 1 can of Nature’s Charm Vegan Evaporated Milk but you’re free to use other unsweetened plant-based milk like oat, soy, or almond.
• I don’t recommend using regular coconut milk or coconut cream since this can completely overpower the flavour of the soup.
• Nature’s Charm Vegan Evaporated Milk has a very subtle coconut taste that’s barely noticeable and has a very silky texture.

 

NUTRITIONAL INFO

Serving: 1serving | Calories: 192kcal | Carbohydrates: 24g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 297mg | Potassium: 122mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1957IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 2mg

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