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

Highlighted under: Healthy & Light

I absolutely adore this Creamy Lemon Chickpea Soup! It's a comforting, nourishing meal that brightens my day with its fresh citrusy notes and rich creaminess. The blend of spices and lemon zest elevates the humble chickpea, making it a satisfying dish that warms the soul. In just under thirty minutes, I can whip up a hearty bowl that’s perfect for lunch or dinner, and it’s a fantastic way to use pantry staples while introducing a burst of flavor to my routine.

Created by

Isla Turner

Last updated on 2026-01-18T11:31:12.761Z

When I first made this soup, I was surprised at how simple it was to create something so delightful. Lemons are my go-to for adding brightness, and they work wonders with chickpeas. I specifically chose coconut milk to keep it creamy without dairy, making it perfect for everyone! Trust me, the hint of lemon zest is a game changer.

As I perfected this recipe, I found that blending a portion of the soup creates a luscious texture while keeping some beans whole for added bite. It’s a great technique that really gives depth to the dish. Garnishing with fresh herbs adds a lovely finish, making each bowl visually appealing and delicious!

        Why You'll Love This Recipe
        Bright and zesty flavor that invigorates your palate
Creamy texture that is surprisingly dairy-free
Quick and easy to prepare for any meal of the day

      

Choosing the Right Chickpeas

For this Creamy Lemon Chickpea Soup, using canned chickpeas is both convenient and time-saving. However, if you prefer to cook from dry, you'll need to soak and boil the chickpeas ahead of time. Typically, they should soak overnight and then boil for about 1-1.5 hours until tender. This extra step can enhance the flavor and texture of the soup, making it creamier and more satisfying.

Regardless of which chickpeas you choose, make sure to rinse them thoroughly under cold water. This removes excess sodium if you're using canned ones and helps achieve a smoother texture when blended into the soup.

Cooking Tips for Creaminess

The creaminess of this soup primarily comes from the coconut milk, which adds a rich, velvety texture while remaining dairy-free. Be sure to use full-fat coconut milk for optimal creaminess, as the light versions may not yield the same indulgent mouthfeel. Stir in the coconut milk gently to avoid curdling, especially if it's chilled straight from the fridge.

When blending the soup, an immersion blender works perfectly to achieve that creamy consistency without losing the integrity of the chickpeas. Blend for about 1-2 minutes, or until the mixture is smooth but still has small chunks of chickpeas for texture. If you don't have an immersion blender, carefully transfer portions to a countertop blender, but allow it to cool slightly to avoid steam buildup.

Storing and Serving Suggestions

This soup can be made ahead of time and stored in the refrigerator for up to three days, making it an excellent meal prep option. To reheat, simply warm it on the stove over medium heat, stirring frequently until heated through. If the soup thickens upon cooling, add a splash of vegetable broth or water to loosen it up before serving.

For a delightful twist, consider serving the soup with a dollop of dairy-free yogurt or a sprinkle of nutritional yeast for a cheesy flavor. Crusty bread or a fresh green salad complements the soup beautifully, adding texture and balance to your meal.

Ingredients

Soup Base

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

Combine these ingredients to create a deliciously creamy soup!

Instructions

Cook the Aromatics

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

Add Spices and Chickpeas

Stir in the ground cumin and coriander, then add the chickpeas. Cook for another 2-3 minutes until fragrant.

Simmer the Soup

Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and let it simmer for 15 minutes.

Blend and Season

Using an immersion blender, blend part of the soup until creamy while leaving some chickpeas whole. Stir in lemon juice, zest, salt, and pepper.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. Enjoy your revitalizing meal!

Now your creamy lemon chickpea soup is ready to delight!

Pro Tips

For extra creaminess, add a swirl of cashew cream on top just before serving.

Making It Your Own

While the recipe shines as is, you can easily customize it by adding seasonal vegetables like spinach or kale during the simmering step for added nutrition. Consider introducing diced potatoes for extra heartiness, but adjust the simmering time to ensure they cook through.

If you're a fan of spicy dishes, a pinch of red pepper flakes or a dash of hot sauce can elevate the flavor profile, adding a kick that complements the lemon's brightness beautifully.

Common Pitfalls and Fixes

One common pitfall in preparing soups is ending up with a bland flavor. To counter this, remember to taste and adjust seasoning as you go, especially after adding the lemon juice. A bit of extra salt or another splash of lemon can make all the difference in balancing flavors.

If your soup ends up too chunky for your liking, simply blend a little longer or add more coconut milk or broth until you reach your desired consistency. Conversely, if it's too runny, letting it simmer uncovered for a few more minutes will help it thicken up nicely.

Questions About Recipes

→ Can I use frozen chickpeas instead of canned?

Yes, just ensure they are cooked before adding them to the soup.

→ How can I make it spicier?

You can add a pinch of cayenne pepper or some red pepper flakes with the spices.

→ Is this soup vegan?

Absolutely! It's completely plant-based, using coconut milk for creaminess.

→ Can leftovers be frozen?

Yes, store them in an airtight container and freeze for up to a month.