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: 2 cans chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup coconut milk; 1 medium onion, chopped; 3 cloves garlic, minced; 1 large lemon, juiced and zested; 2 cups spinach or kale, chopped; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

I love whipping up a warm bowl of Creamy Lemon Chickpea Soup on chilly days. This soup is incredibly simple yet packed with flavor, making it a go-to for cozy evenings. The rich, creamy texture pairs beautifully with the zesty lemon, creating a delightful contrast that will brighten my mood. Plus, it’s a fantastic way to incorporate healthy ingredients like chickpeas and greens into my diet. In just 30 minutes, I can have a nourishing meal that’s sure to impress my family and friends.

Created by

Bethany Clarke

Last updated on 2026-01-18T14:04:12.969Z

When I first experimented with this recipe, I sought to balance the richness of creaminess with the zing of fresh lemon. The result was delightful—each spoonful offered a velvety consistency that’s simply irresistible. I love to use freshly squeezed lemon juice to intensify that bright flavor, which turns a simple soup into something extraordinary.

Moreover, the chickpeas bring protein and heartiness, making this dish not only refreshing but also filling. I often enjoy it paired with crusty bread, which makes the experience even more pleasurable. It’s a quick fix that never fails to satisfy!

        Why You'll Love This Recipe
        Creamy texture that comforts the soul
Refreshing lemon flavor that brightens any day
Quick and easy preparation for busy weeknights

      

Ingredient Insights

The star of this soup is undeniably the chickpeas. They not only provide a hearty base, but they also enhance the creaminess of the soup once blended. If you're short on time or canned ingredients, feel free to use cooked chickpeas from dried beans; simply ensure they're tender by cooking them ahead of time, which can take about 1 to 2 hours depending on their age.

Coconut milk adds rich creaminess that elevates the soup's texture. Light versions exist if you're watching your fat intake. If you don't have coconut milk, a dairy-free alternative like cashew cream can work, but be mindful that it may alter the flavor profile slightly.

Perfecting Texture

Blending the soup creates a velvety backdrop that perfectly complements the zesty lemon. For a blend that's truly smooth, allow your soup to cool slightly before using an immersion blender, which can help avoid splattering. If you'd like more bite, you can leave some chickpeas whole or reserve a portion to add back in after blending.

To achieve the ideal consistency, adjust your vegetable broth. Start with 4 cups, and if you find the soup too thick, gradually add more broth until you reach your desired texture. The addition of greens like spinach or kale not only adds nutrients but also a lovely pop of color, enhancing the soup's visual appeal.

Serving and Storing

Serve this soup garnished with a sprinkle of fresh lemon zest for a burst of brightness. It pairs nicely with crusty bread or a side salad, making for a complete meal. For those who enjoy a little heat, try adding a dash of red pepper flakes when sautéing the onion to infuse the soup with warmth.

This Creamy Lemon Chickpea Soup stores well in the fridge for up to 4 days, making it perfect for meal prep. When reheating, do so on low heat to maintain creaminess; add a splash of broth or coconut milk if it thickens too much. It can also be frozen for up to 3 months; just be aware that the texture of the greens may change slightly upon thawing.

Ingredients

Gather these ingredients to bring this soup to life:

Ingredients

2 cans chickpeas, drained and rinsed
4 cups vegetable broth
1 cup coconut milk
1 medium onion, chopped
3 cloves garlic, minced
1 large lemon, juiced and zested
2 cups spinach or kale, chopped
2 tablespoons olive oil
Salt and pepper to taste

Now that you have your ingredients ready, let's start cooking!

Instructions

Follow these simple steps to make your delicious soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for another minute.

Combine the Chickpeas

Add the chickpeas to the pot and pour in the vegetable broth. Bring to a simmer and let it cook for 10 minutes.

Blend for Creaminess

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

Stir in Coconut Milk and Greens

Pour in the coconut milk, lemon juice, and zest. Stir in the chopped greens, and season with salt and pepper. Let the soup simmer for another 5 minutes.

Serve Warm

Ladle the soup into bowls and enjoy! A sprinkle of lemon zest on top adds a beautiful touch.

Enjoy your piping hot soup with a slice of crusty bread!

Pro Tips

For added flavor, consider garnishing the soup with fresh herbs such as parsley or cilantro. You could also add a pinch of chili flakes for a subtle kick.

Serving Suggestions

Pair this delightful soup with a side of freshly baked sourdough or a light arugula salad to enhance the meal experience. The acidity from the lemon balances well with a creamy dressing, such as a tahini-based vinaigrette, which helps to keep the meal light yet satisfying.

For a heartier option, consider adding some protein. Grilled chicken or shrimp can complement the flavors beautifully while making it a more substantial meal. Serve the protein atop or alongside the soup for a delightful presentation.

Dietary Modifications

If you’re looking for a gluten-free option, rest assured that all the ingredients in this soup are naturally gluten-free. Additionally, you can easily make this vegan by ensuring the vegetable broth is free from any animal products.

For those with nut allergies who can’t use coconut milk, oat milk can serve as a suitable alternative for creaminess. Just note that it may alter the flavor slightly, hence consider adjusting the lemon juice balance to maintain the refreshing taste.

Troubleshooting Common Issues

If your soup turns out too sour, it may have too much lemon juice or zest. To balance it, try adding a bit of maple syrup or agave to offset the acidity without drastically changing the flavor. Always taste and adjust as you go.

If the texture after blending isn’t as creamy as desired, adding more coconut milk or blending for a longer time with the immersion blender can remedy this. Remember to check the seasoning, as proper salt and pepper can significantly enhance the overall flavor of your soup.

Questions About Recipes

→ Can I use frozen chickpeas?

Yes, frozen chickpeas work well—just make sure to thaw them before adding them to the pot.

→ Is there a substitute for coconut milk?

You can use dairy cream or a non-dairy yogurt if you prefer.

→ How long can I store leftovers?

The soup can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze this soup?

Absolutely! Just make sure to let it cool completely before transferring to freezer-safe containers.