Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped; Lemon slices; Croutons

Highlighted under: Healthy & Light

I absolutely adore this Creamy Lemon Chickpea Soup! The combination of creamy coconut milk and the bright zing of lemon creates a delightful balance that warms my heart. Each spoonful is not only comforting but also packed with protein from the chickpeas, making it a nourishing choice for any day. Whenever I crave something wholesome yet simple, this soup hits the spot. Plus, it comes together quickly, making it perfect for busy weeknights or a light lunch. I can’t wait for you to try it!

Created by

Sienna Brooks

Last updated on 2026-01-18T11:43:21.676Z

When I first made this soup, I was looking for something light yet filling, and I was pleasantly surprised at how satisfying it turned out. The creamy texture paired with the bright citrus flavor truly elevates the chickpeas, which can sometimes be bland on their own. I blended half of the chickpeas into the soup for creaminess while leaving the rest whole for added texture.

One of my favorite tips is to use fresh lemon juice and zest to enhance the flavor even further. It brightens the dish and makes it feel vibrant and fresh, perfect for any occasion. This soup is also easy to tweak; you can add in your favorite greens or spices to customize it according to your taste!

        Why You Will Love This Soup
        Lush and creamy texture that's both satisfying and light
Zesty lemon flavor that brightens your day
Nutritious and packed with plant-based protein

      

The Art of Balancing Flavors

Achieving the perfect balance of flavors is crucial in this Creamy Lemon Chickpea Soup. The combination of rich coconut milk with the tangy brightness of lemon not only enhances the taste but also highlights the earthy nuances of chickpeas. I recommend tasting the soup after blending; you can adjust the lemon juice to your preference. A little extra zest can elevate the soup, giving it a refreshing finish that keeps each spoonful exciting.

The spices – cumin and turmeric – add warmth and complexity to the soup. Don't rush the sautéing process; ensure the onions are translucent and the spices bloom properly. Cooking them until fragrant will achieve a deeper flavor profile, setting a strong foundation for the chickpeas. This method enhances how the spices interact with the creaminess of the coconut milk, resulting in a balanced and enticing dish.

Texture Tips for Perfect Soup

When blending the soup, aim for a velvety consistency that pairs beautifully with the whole chickpeas added later. An immersion blender is my preferred tool for ease and minimized cleanup. Blend until the mixture appears smooth and glossy, with no chunks remaining. If using a regular blender, blend in batches and remember to vent the lid slightly to avoid pressure buildup from steam, which can lead to messy accidents.

After blending, stirring in the remaining chickpeas creates delightful textural contrast. They not only add heartiness but also contribute plant-based protein. If you enjoy more texture, consider reserving a portion of the chickpeas to add at the end, or even a handful of roasted chickpeas as a crunchy topping.

Perfect Pairings and Storage

Serving this soup with crusty bread or homemade croutons complements its creamy texture perfectly. The crunch balances the richness of the soup while enhancing the overall dining experience. Fresh parsley and lemon slices as toppings add visual appeal and brightness, making the dish more inviting. Additionally, a dollop of vegan yogurt can elevate the creaminess if you're looking for an even richer finish.

If you want to make this soup ahead of time, it holds well in the fridge for up to three days. Just remember to let it cool completely before transferring to an airtight container. Reheat gently on low heat to preserve the creaminess; avoid boiling, as it can cause the coconut milk to separate. If freezing, consider omitting the lemon juice until you're ready to enjoy it fresh—acidic ingredients can change texture and flavor when frozen.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Juice and zest of 1 lemon
Salt and pepper to taste

Optional Toppings

Fresh parsley, chopped
Lemon slices
Croutons

Instructions

Steps

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, and turmeric; cook for an additional minute.

Incorporate Chickpeas

Add half of the chickpeas to the pot and sauté for another 3 minutes, allowing the spices to coat the chickpeas.

Add Liquids

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

Blend and Season

Using an immersion blender, blend the soup until smooth. You can also transfer it to a blender in batches. Stir in lemon juice, zest, and remaining chickpeas.

Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and top with fresh parsley, lemon slices, and croutons if desired. Enjoy your creamy lemon chickpea soup!

Enjoy your meal!

Pro Tips

Feel free to add spinach or kale during the last few minutes of cooking for some extra nutrition and color. Also, adjusting the amount of lemon allows you to customize the soup's brightness according to your preference.

Ingredient Substitutions

If you don't have chickpeas on hand, you can substitute with white beans, like cannellini or navy beans, for a similar texture and protein content. Other legumes, like lentils, can be used but will require a shorter cooking time; they can be added during the blending step for a different flavor profile.

For those avoiding coconut milk, almond milk or another non-dairy milk can be used, but it will result in a thinner soup. To maintain creaminess, consider adding a spoonful of nut butter or cashew cream for a similar effect without sacrificing flavor.

Cooking Ahead for Busy Days

Preparing this soup in advance is a great way to streamline your weeknight dinner. You can make a large batch and portion it out for easy grab-and-go lunches. The flavors develop even more after a day in the fridge, making leftovers something to look forward to.

If you’re short on time, prep the ingredients the night before. Chop the onions and garlic, and rinse the chickpeas so everything is ready to go. This way, you can have dinner on the table in under 30 minutes by simply sautéing and simmering.

Serving Variations

Feel free to customize this soup to suit your taste. Adding a handful of greens like spinach or kale during the last few minutes of cooking adds nutritional value and a pop of color. Alternatively, for a heartier version, throw in diced potatoes or carrots before adding the liquids for a vegetable-packed dish.

For a smoky flavor, consider adding a teaspoon of smoked paprika during cooking. This can elevate the soup's taste profile, creating a richer experience. Pair it with a zesty side salad for a wonderful meal that balances warmth and freshness.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! The soup can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving.

→ Is this soup gluten-free?

Absolutely! All the ingredients used are gluten-free. Just be sure to check the labels of your broths and toppings.

→ Can I freeze the leftover soup?

Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to an airtight container.

→ What can I substitute for coconut milk?

You can use almond milk or any other plant-based milk, but the texture might be thinner. Adding a bit of cream can help if you're looking for creaminess.