Recipe
Victorian Chickpea Soup (Vegan)
This vegan version of Soup à la Béarnaise is a chickpea soup made with mirepoix, cabbage, and mild flavors of tomato and garlic.
Ingredient batch: 1.5× original. Base yield: 12 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 18 servings
- Prep
- 45 minutes
- Cook
- 45 minutes
- Total
- 90 minutes
Ingredients
- 1 1/2 cup dry chickpeas*
- 7 1/2 cups water
- 3 cups shredded cabbage
- 1 1/2 carrot
- 3/4 onion
- 6 stalks celery
- 3 tomatoes, roughly chopped
- 1 1/2 tsp minced garlic
- 6 Tbsp vegan butter
- 7 1/2 cups vegetable broth
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 servings.
- 1 cup dry chickpeas*
- 5 cups water
- 2 cups shredded cabbage
- 1 carrot
- ½ onion
- 4 stalks celery
- 2 tomatoes, roughly chopped
- 1 tsp minced garlic
- 4 Tbsp vegan butter
- 5 cups vegetable broth
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Rinse the chickpeas and place them in the Instant Pot with 5 cups of water. Pressure cook for 45 minutes . (If using canned chickpeas, skip this step). Then drain the chickpeas and set aside.
- Finely dice the carrot, 1/2 an onion, and 4 stalks celery.
- In the Instant Pot using sauté or in a saucepan, add 2 Tablespoons of vegan butter and cook the shredded cabbage until it begins to brown. Add a few spoonfuls of the broth and continue cooking it until it is evenly golden brown and well-cooked. (Continue adding spoonfuls of broth as needed if it becomes too dry). Then remove the cabbage and set aside.
- In the Instant Pot using sauté or in a large soup pot, add another 2 Tablespoons of vegan butter and sauté the finely diced carrot, celery, and onion until golden.
- Add in the 1 teaspoon diced garlic and 2 roughly chopped tomatoes and continue to cook until the tomatoes are broken down, about 5-10 minutes.
- Meanwhile, place 1/2 cup of the cooked chickpeas in a bowl of water and very gently rub to remove the hulls.
- Add the rest of the chickpeas and half of broth to the pot. Use an immersion blender to blend smoothly. Pass the soup through a mesh sieve to remove most of the roughage. Use a ladle to help push it through.
- Add the refined soup , the 1/2 cup of hulled chickpeas , the rest of the broth , and the cooked cabbage back into the pot and let it gently cook for about 10 minutes, covered but not pressurized (I used the soup button on my Instant Pot). Add 1 teaspoon of salt and 1 teaspoon of pepper (or to taste). Serve with bread or crackers.
Notes
You can replace the dry chickpeas with two 15oz cans of cooked chickpeas.
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