Vegetarian Filipino Chicken Sopas
Warm, comforting, and packed with flavor, this Vegetarian Filipino Chicken Sopas is a delightful twist on the classic Filipino soup, perfect for any chilly day or soothing meal. Featuring tender elbow macaroni, vibrant vegetables like carrots, celery, and cabbage, and a savory plant-based chicken substitute, this creamy soup is both hearty and satisfying. Infused with soy sauce and aromatic bay leaf, it delivers a rich depth of flavor, while the addition of evaporated milk (or plant-based milk) creates a luscious, creamy broth. Easy to prepare in under an hour, this vegan-friendly sopas is an ideal one-pot meal that’s sure to please both vegetarians and fans of traditional Filipino cuisine. Garnish with fresh spring onions for a bright finishing touch and enjoy a bowl of this soul-soothing soup anytime. Keywords: vegetarian Filipino chicken sopas, vegan sopas recipe, creamy Filipino soup, plant-based chicken sopas, easy one-pot Filipino meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 large carrot, diced
- 2 medium celery stalks, diced
- 200 grams button mushrooms, sliced
- 1 medium potato, diced
- 1200 ml vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 200 grams cabbage, shredded
- 150 grams elbow macaroni
- 100 grams textured vegetable protein (TVP) or vegetarian chicken substitute
- 250 ml evaporated milk (or plant-based milk)
- 2 stalks spring onions, sliced
Instructions
Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sauté until the onion is translucent.
Add the diced carrot, celery, and sliced mushrooms. Cook for about 5 minutes until the vegetables start to soften.
Stir in the diced potato and pour in the vegetable broth. Add soy sauce, salt, black pepper, and bay leaf. Bring to a boil.
Once boiling, reduce the heat to a simmer and cover. Cook for about 15 minutes until the potato is nearly cooked.
Add the shredded cabbage, elbow macaroni, and TVP or vegetarian chicken substitute. Stir to combine.
Continue to simmer for an additional 10-12 minutes or until the macaroni is al dente and the cabbage is tender.
Pour in the evaporated milk or plant-based milk and stir well. Simmer for a further 5 minutes until heated through.
Remove the bay leaf and adjust seasoning with additional salt or soy sauce if needed.
Serve hot, garnished with sliced spring onions.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 6836 mg | 297% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 74.7 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1202 mg | 92% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5945 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
