Vegetarian Filipino Chicken Sopas

Experience the heartwarming flavors of *Vegetarian Filipino Chicken Sopas*, a plant-based twist on the beloved Filipino comfort food. Packed with wholesome ingredients like diced vegetables, shredded cabbage, elbow macaroni, and a flavorful vegetarian chicken substitute, this creamy soup is both nourishing and satisfying. Infused with the rich umami of soy sauce, the gentle warmth of black pepper, and the creaminess of evaporated milk (or plant-based milk for a vegan-friendly option), this dish brings a symphony of textures and tastes to every spoonful. Perfect for cozy evenings or as a crowd-pleasing starter, this 40-minute one-pot meal is a delightful blend of tradition and modern vegetarian cooking. Garnish with fresh spring onions for a vibrant finish, and enjoy a classic that feels like a warm hug in a bowl. Keywords: Vegetarian Filipino Chicken Sopas, creamy vegetable soup, plant-based Filipino recipes, comfort food, vegetarian sopas.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sauté until the onion is translucent.

Step 2

Add the diced carrot, celery, and sliced mushrooms. Cook for about 5 minutes until the vegetables start to soften.

Step 3

Stir in the diced potato and pour in the vegetable broth. Add soy sauce, salt, black pepper, and bay leaf. Bring to a boil.

Step 4

Once boiling, reduce the heat to a simmer and cover. Cook for about 15 minutes until the potato is nearly cooked.

Step 5

Add the shredded cabbage, elbow macaroni, and TVP or vegetarian chicken substitute. Stir to combine.

Step 6

Continue to simmer for an additional 10-12 minutes or until the macaroni is al dente and the cabbage is tender.

Step 7

Pour in the evaporated milk or plant-based milk and stir well. Simmer for a further 5 minutes until heated through.

Step 8

Remove the bay leaf and adjust seasoning with additional salt or soy sauce if needed.

Step 9

Serve hot, garnished with sliced spring onions.

Nutrition Facts

Serving size	(2662.2g)

Amount per serving	% Daily Value*
Calories	2146.0

Total Fat 63.7g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 79.3mg	0%
Sodium 6836.5mg	0%
Total Carbohydrate 304.3g	0%
Dietary Fiber 40.9g	0%
Total Sugars 74.7g
Protein 99.8g	0%

Vitamin D 125.7IU	0%
Calcium 1201.5mg	0%
Iron 25.8mg	0%
Potassium 5945.4mg	0%

*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.

Source of Calories

Fat: 26.2%

Protein: 18.2%

Carbs: 55.6%