Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 large onion, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 1 can coconut milk; Juice of 2 lemons; Salt and pepper to taste; 2 tablespoons olive oil; 1 teaspoon paprika; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup whenever I want a light yet satisfying meal. The combination of tangy lemon and rich creaminess creates a delightful balance that warms the soul. It's a breeze to whip up, and in just a short time, we can enjoy a bowl of comforting goodness. Not only is it delicious, but it's also packed with protein from the chickpeas, making it a nourishing option for any day. I can't wait for you to experience this cheerful and vibrant dish!

Created by

Brittany Shaw

Last updated on 2026-01-18T12:34:10.435Z

When I first made this Creamy Lemon Chickpea Soup, I didn't expect it to become an instant favorite. The freshness of the lemon combined with the richness of coconut cream creates such a decadent flavor profile that truly elevates a simple chickpea soup. I made sure to blend a portion of the soup to enhance its creaminess, which makes every spoonful absolutely delightful.

Another tip I discovered is to use freshly squeezed lemon juice for a zesty brightness that bottled juice just can’t replicate. Pairing this soup with some crusty bread is the cherry on top. It’s a quick fix when I need comfort food but don't want to spend hours in the kitchen.

        Why You'll Love This Recipe
        Bright, tangy lemon flavor that refreshes your palate
Creamy texture that satisfies your cravings
Nutritious and hearty, perfect for any meal

      

Understanding the Ingredients

The star of this Creamy Lemon Chickpea Soup is undoubtedly the chickpeas. They not only provide a hearty texture but are also rich in protein and fiber, making the soup filling and nutritious. If you're in a pinch, canned chickpeas are a fantastic shortcut. Just remember to drain and rinse them thoroughly to reduce sodium and enhance flavor. If you prefer dried chickpeas, soak them overnight and cook them until tender before adding them to the soup.

Coconut milk gives this soup its signature creaminess without the need for dairy. For a lighter version, you can substitute light coconut milk or even a plant-based milk like almond or oat milk. However, using full-fat coconut milk will yield the richest flavor and texture. The lemon juice adds a zesty brightness that balances the richness, so I recommend using fresh lemons for the best flavor.

Perfecting Your Technique

Sautéing the onion and garlic until they're soft and translucent is essential for building a solid flavor base. Aim for about 5 minutes on medium heat; you'll know they are ready when the onion becomes slightly glossy. If you notice the garlic beginning to brown too quickly, lower your heat to avoid bitterness, as burnt garlic can spoil the soup's overall taste.

When it comes to blending the soup, an immersion blender is super convenient and minimizes cleanup. Blend until smooth, but remember to leave some whole chickpeas for texture—this will create a delightful contrast in every spoonful. If you're using a traditional blender, blend in batches and be cautious with hot liquids; allow the soup to cool slightly and fill the blender no more than halfway to prevent splattering.

Ingredients

For the Soup

1 can chickpeas, drained and rinsed
1 large onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 can coconut milk
Juice of 2 lemons
Salt and pepper to taste
2 tablespoons olive oil
1 teaspoon paprika
Fresh parsley for garnish

Instructions

Preparation Steps

Sauté Vegetables

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

Add Chickpeas and Spices

Stir in the chickpeas and paprika, cooking for another 2 minutes until fragrant.

Combine Broth and Coconut Milk

Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth, leaving some chickpeas whole for texture. If you prefer, you can also blend in batches using a regular blender.

Finish with Lemon Juice

Stir in the lemon juice and season with salt and pepper to taste. Simmer for an additional 2 minutes before serving.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.

Enjoy!

Pro Tips

For a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes while sautéing the onions.

Storage and Reheating

This soup keeps well in the refrigerator for up to 3 days. To store, let the soup cool to room temperature, then transfer it to an airtight container. When reheating, add a splash of water or extra vegetable broth to loosen the soup, as it may thicken over time due to the chickpeas. Heat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through.

If you'd like to prepare this soup in advance, consider making a big batch and freezing portions. The flavor enhances as it sits, making it even tastier when reheated. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating, or you can use the defrost function on your microwave if you're in a hurry.

Serving Suggestions

To elevate your Creamy Lemon Chickpea Soup, consider serving it with a squeeze of fresh lemon on top right before enjoying it; this adds an extra burst of citrus flavor. A dollop of yogurt or sour cream can provide a creamy tang that complements the lemon. Pair it with crusty bread for dipping, or serve it over a bed of spinach or kale for added greens.

For a unique twist, try incorporating additional vegetables like carrots or spinach into the soup. Add them after the onions and garlic are softened but before the chickpeas to ensure they cook through. You can also sprinkle some roasted chickpeas on top for added crunch, showcasing a delightful contrast to the smooth soup.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days, and the flavors only get better over time.

→ Is there a way to make this soup vegan?

Absolutely! This recipe is already vegan-friendly with the use of coconut milk and chickpeas.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a light salad, or even a sandwich for a complete meal.

→ How can I modify the recipe?

Feel free to add other vegetables like spinach or kale for added nutrients, or swap in different spices to suit your taste.