Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon Chickpea Soup because it’s a delightful combination of flavors that never fails to brighten my day. Each spoonful delivers a creamy texture complemented by a zesty lemon finish, making it not only satisfying but also refreshing. With just a handful of wholesome ingredients, this soup is my go-to for a comforting meal that warms the soul. Plus, it comes together in under 30 minutes, perfect for a quick lunch or dinner on busy days.

Created by

Georgia Lane

Last updated on 2026-01-18T11:49:16.883Z

Making this Creamy Lemon Chickpea Soup was a delightful adventure in my kitchen. I discovered that adding a squeeze of lemon right at the end not only enhances the flavor but also brightens the color of the soup, making it visually appealing. The balance of creamy and tangy is just perfect!

While experimenting with herbs, I found that fresh parsley adds a lovely finish, elevating the dish even more. Don't be afraid to get creative with toppings like croutons or avocado for extra texture. It’s the little personal touches that make it special!

        Why You Will Love This Recipe
        Creamy texture that's both comforting and satisfying
Zesty lemon flavor that brightens up the dish
Packed with protein from chickpeas, making it nourishing

      

Understanding the Ingredients

The chickpeas in this recipe are not just a source of protein; they contribute significantly to the soup's creamy texture. They break down during blending, giving the soup a smooth consistency while maintaining heartiness that fills you up. If you're short on time, you can use canned chickpeas as called for in the recipe, but dried chickpeas can also be used. Just remember to soak them overnight and cook them until tender before adding them to the pot.

Coconut milk is crucial for achieving the desired creaminess and providing a subtle sweetness that balances the zesty lemon flavor. When selecting coconut milk, opt for full-fat varieties for the richest texture. Light coconut milk will work in a pinch but may compromise the creaminess. Always shake the can before using to ensure the cream is well-incorporated.

Perfecting the Technique

When sautéing the onions and garlic, aim for them to become translucent and aromatic, which should take around 5 minutes. This step builds the foundation of flavor for your soup. Be cautious not to let them brown, which can impart a bitter taste to the final dish. Keep the heat at medium, stirring occasionally, to achieve that perfect softness without browning.

Blending can be done with an immersion blender, which is the easiest option for this soup, allowing you to blend directly in the pot. However, if you prefer a smoother texture, you can transfer the soup to a traditional blender in batches. Just be sure to let it cool for a few minutes first to avoid splattering hot soup. If you want to maintain some texture, reserve a portion of the chickpeas prior to blending.

Ingredients

Gather these ingredients before starting your cooking adventure!

Ingredients

1 can chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, for garnish

Make sure to have everything prepped and ready to go for a smooth cooking experience!

Instructions

Follow these simple steps to create a delicious soup!

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the Chickpeas

Stir in the chickpeas and sauté for an additional 2 minutes until they are warmed through.

Combine Broth and Coconut Milk

Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.

Add Lemon

Stir in the lemon juice and zest, and season with salt and pepper to taste. Let it simmer for another 2 minutes.

Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Enjoy your delicious Creamy Lemon Chickpea Soup!

Pro Tips

For an extra layer of flavor, try adding a pinch of cumin or smoked paprika while sautéing the vegetables. Serving with crusty bread makes for a hearty meal!

Storage and Make-Ahead Tips

This Creamy Lemon Chickpea Soup stores well, making it an ideal candidate for meal prepping. After cooking, allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, gently warm it over low heat on the stove, adding a splash of vegetable broth or coconut milk if the soup has thickened.

If you choose to make it ahead, consider leaving out the lemon juice until just before serving. This helps to retain its fresh flavor. Simply add the juice and zest when you reheat the soup, adjusting the seasoning as necessary to account for any flavor loss during storage.

Serving Suggestions and Variations

This soup pairs beautifully with crusty bread or a light salad for a complete meal. For a little extra texture and nutrition, try topping each serving with toasted seeds or nuts, such as pumpkin seeds or pine nuts, which will add a lovely crunch alongside the creamy soup. If you're looking to change things up, consider adding sautéed vegetables such as spinach, kale, or carrots for added color and nutrients.

For those who want to spice things up, a pinch of cayenne pepper or red pepper flakes added during the cooking process can elevate the flavors. Alternatively, for a more Mediterranean twist, you could introduce a teaspoon of smoked paprika or some chopped olives right before serving.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Absolutely! Just make sure to soak and cook them beforehand as they will take longer to become tender.

→ Can I substitute the coconut milk?

Yes, you can use heavy cream or a dairy-free alternative like almond milk, but it will change the flavor and creaminess.

→ How can I store the leftover soup?

Store it in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.

→ Is this recipe gluten-free?

Yes, this soup is naturally gluten-free, making it a great option for those with gluten sensitivities.