Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 large onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making Creamy Lemon Chickpea Soup because it brings a burst of bright, zesty flavor to my table. This dish is perfect for a cozy dinner at home or a refreshing light lunch. The combination of chickpeas and fresh lemon juice creates a creamy texture that not only tastes delicious but is also incredibly nourishing. Plus, it comes together quickly, making it an ideal option for busy weeknights when you crave something satisfying yet simple.

Created by

Margaret Hill

Last updated on 2026-01-18T13:49:11.115Z

When I first tried making Creamy Lemon Chickpea Soup, I was astonished at how simple it was to create such a flavorful dish. I decided to use fresh herbs and spices, which truly elevated the overall taste. I learned that the key to creaminess is blending part of the soup until smooth and then mixing it back in, allowing the chickpeas to maintain their texture while still delivering that rich flavor.

One specific tip I can share is not to skip adding lemon zest along with the juice; it enhances the citrusy punch and adds a lovely aroma. Each bite is a delightful balance of creaminess and tang that I can never get enough of, and I know you’ll love it too!

        Why You'll Love This Recipe
        Bright and zesty flavor that invigorates your palate
Creamy texture that blends comfort with freshness
Quick and easy for a wholesome meal any day of the week

      

The Role of Coconut Milk

Coconut milk plays a critical role in this Creamy Lemon Chickpea Soup, providing the rich, silky texture that elevates the entire dish. It not only adds creaminess but also a subtle sweetness that balances the zesty lemon. For a dairy-free option, coconut milk is ideal, and it can be easily substituted with other plant-based milks like almond or oat, though this may change the soup's thickness and flavor profile. If you're looking to cut the calories, consider using lite coconut milk, but remember this may result in a less rich texture.

When adding coconut milk, it's essential to do so gradually. Stir the milk into the soup until fully incorporated, allowing it to meld with the other flavors. Cook the mixture for an additional few minutes to ensure the coconut milk is heated through without boiling, which can break down its creamy consistency. If your soup appears too thick after adding the coconut milk, just add a splash of vegetable broth until you reach your desired consistency.

Boosting Flavor with Fresh Herbs

Fresh parsley not only garnishes the soup but also layers in a pop of flavor and freshness that complements the lemon. Adding herbs like parsley right before serving preserves their vibrant color and taste, ensuring the soup maintains its bright, zesty profile. If you're feeling adventurous, consider swapping parsley for cilantro for a more aromatic option, as its distinct flavor pairs unexpectedly well with lemon and cumin.

Another tip is to incorporate other fresh herbs or spices throughout the cooking process. A few sprigs of thyme or a pinch of crushed red pepper flakes can deepen the flavor complexity and add a delightful warmth. Always taste your soup before serving; if it feels flat, a splash of lemon juice or extra herbs can invigorate the flavors.

Ingredients

Gathering the ingredients is the first step to whipping up this delicious soup.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 large onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Having all ingredients ready makes the cooking process a breeze!

Instructions

Now, let’s get cooking!

Sauté the Vegetables

In a large pot, heat a splash of oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the onions are translucent.

Add Garlic and Spices

Stir in the minced garlic, cumin, and paprika. Cook for another minute until fragrant.

Combine Chickpeas and Broth

Add the chickpeas and vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 15 minutes.

Blend for Creaminess

Using an immersion blender, blend half of the soup until smooth, then mix it back in. Stir in the coconut milk and lemon juice and zest.

Season and Serve

Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.

Enjoy your hearty and delicious soup!

Pro Tips

For a spicy kick, consider adding a pinch of red pepper flakes while sautéing the vegetables. This soup also freezes well, making it perfect for meal prep.

Make-Ahead and Storage

One of the best features of this Creamy Lemon Chickpea Soup is its make-ahead capabilities. You can prepare the soup in advance and store it in an airtight container in the fridge for up to three days. The flavors will continue to meld, making it even more delicious the next day. Just make sure to leave out the fresh parsley until you’re ready to serve to maintain its vibrancy.

If you're looking to freeze the soup, let it cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to three months. Reheating is straightforward; simply thaw it overnight in the fridge and heat gently on the stovetop. If it appears too thick after freezing, add a little vegetable broth to bring it back to your desired consistency.

Variations to Explore

This soup is incredibly versatile, and you can easily adapt it to suit various dietary preferences or tastes. For a heartier version, consider adding diced potatoes or sweet potatoes during the sautéing step. These additions not only bulk up the meal but also contribute additional sweetness that complements the other flavors beautifully.

You can also transform this soup into a more protein-rich meal by adding cooked quinoa or brown rice before serving. These ingredients provide extra nutrition while enhancing the overall texture. For a spicy kick, try adding a teaspoon of harissa or a few dashes of hot sauce to the broth for an exciting twist on the classic recipe.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook them beforehand. About 1 cup of dried chickpeas will give you roughly the same amount.

→ Is there a substitute for coconut milk?

You can use heavy cream or any plant-based milk, but the texture will vary.

→ How long does the soup keep in the fridge?

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

→ Can I make this soup vegetarian?

Yes, just ensure your vegetable broth is vegetarian, and you’re all set!