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 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 large lemon, juiced and zested; 1 cup coconut milk; Salt and pepper to taste; Olive oil for cooking; Fresh herbs (parsley or cilantro) for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup, especially when I need something hearty yet refreshing. The bright flavor of lemon combined with the creaminess of chickpeas creates a comforting bowl that is perfect for any day of the week. It's incredibly satisfying and can be made in just 30 minutes! Whether you are enjoying it alone or sharing it with friends, this soup is sure to become a favorite in your home.

Created by

Riley Dawson

Last updated on 2026-01-18T12:19:11.430Z

When I first crafted this recipe, I wanted to marry the comforting qualities of a classic soup with a zing of fresh flavors. The fresh lemon juice not only enhances the chickpeas but also provides a lovely brightness that makes each spoonful delightful.

I discovered that adding a splash of coconut milk at the end brings a velvety texture that elevates the soup to another level. I often serve it with a sprinkle of freshly chopped herbs - it really ties everything together beautifully!

        Why You'll Love This Recipe
        Zesty lemon flavor that wakes up your taste buds
Creamy texture that's comforting and satisfying
Quick to prepare, making it perfect for busy days

      

The Role of Lemon in This Soup

Lemon juice and zest are the stars of this Creamy Lemon Chickpea Soup. The lemon juice adds a bright acidity that balances the creaminess of the coconut milk and chickpeas, enhancing the flavors of the entire dish. When juicing the lemon, it's ideal to use a microplane to zest the skin before juicing, as it allows you to capture those aromatic oils that contribute depth to the flavor profile.

Be sure to taste the soup after adding the lemon; you may want to adjust the acidity to your liking. If you prefer a milder lemon flavor, start with half the amount of juice and zest, and then add more little by little until you reach your desired brightness.

Making It Creamy and Hearty

The use of coconut milk not only provides a silky texture but also enriches the soup with a subtle sweetness that pairs wonderfully with the chickpeas. If you wish to lower the fat content or make it dairy-free, you can substitute light coconut milk or even use a nut milk like almond. Keep in mind that the overall creaminess may be affected, so taste and adjust seasoning accordingly.

For added heartiness, consider incorporating diced potatoes or carrots during the simmering step. This additional step not only enhances the soup's nutrition but also lends more body to the final texture. Just ensure you cut the vegetables small enough so they cook through in the 10-minute simmer time.

Ingredients

Gather these ingredients before you start to ensure a seamless cooking experience.

Ingredients

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 large lemon, juiced and zested
1 cup coconut milk
Salt and pepper to taste
Olive oil for cooking
Fresh herbs (parsley or cilantro) for garnish

Once you have all your ingredients ready, you're all set to make this delicious soup!

Instructions

Follow these simple steps to whip up your Creamy Lemon Chickpea Soup.

Sauté the Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.

Add Chickpeas and Broth

Stir in the chickpeas and vegetable broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes.

Blend and Finish

Remove from heat and stir in the coconut milk, lemon juice, and zest. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh herbs. Enjoy warm!

That’s it! You’ve just made a delicious soup that’s sure to comfort and satisfy.

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes while sautéing the onions. This will give your soup an exciting hint of heat.

Storage and Reheating Tips

Leftover Creamy Lemon Chickpea Soup can be stored in an airtight container in the refrigerator for up to three days. If you prefer to make it ahead, wait to add the coconut milk and lemon until you are ready to heat it up again, as these ingredients can lose freshness over time. Upon reheating, gently warm the soup on the stove over medium heat, stirring occasionally until heated through.

For longer storage, this soup freezes beautifully. Just cool it completely before transferring it to freezer-safe containers. It can be stored for up to three months. To reheat from frozen, let it thaw in the refrigerator overnight, then warm it gently on the stove, adding a splash of vegetable broth or water if it seems too thick.

Customizing Your Soup

Feel free to customize the soup by adding other vegetables like spinach or kale just before blending, which will not only add nutrients but also a vibrant color. Alternatively, for a spicier version, a pinch of red pepper flakes during the simmering process can elevate the flavor profile with some heat. Adjust heat levels to your comfort.

You could also top the soup with various garnishes such as a drizzle of olive oil, a dollop of yogurt, or toasted seeds for added texture. If you're serving it as a meal, consider pairing it with crusty bread or a green salad for a complete, satisfying dining experience.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook the dried chickpeas beforehand, which will add to the prep time.

→ Is this soup vegan?

Absolutely! The soup is entirely plant-based, making it suitable for a vegan diet.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

→ Can I freeze this soup?

Yes! You can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.