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 chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 cups vegetable broth; 1 lemon, juiced and zested; 1/2 cup coconut milk; Salt and pepper to taste; Fresh herbs for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup on chilly days. The combination of zesty lemon and hearty chickpeas creates a comforting bowl that warms me from the inside out. I’ve experimented with various spices and added a touch of creamy goodness that elevates the flavor profile. This recipe has become a staple in my kitchen as it not only satisfies my craving but is also rich in nutrients. With just a handful of ingredients, you can whip up a wholesome meal that feels indulgent yet light at the same time.

Created by

Rosalie Mitchell

Last updated on 2026-01-18T13:40:06.640Z

When I first decided to make this Creamy Lemon Chickpea Soup, I was craving something that was both nourishing and refreshing. I chose chickpeas as the base because they are packed with protein and add a wonderful creaminess when blended. A hint of lemon zest gives a bright burst of flavor, making every spoonful delightful. I also discovered that adding a splash of coconut milk enhances the creaminess without overpowering the lemon.

As I made this soup several times, I found that cooking the chickpeas until they’re soft allows them to blend beautifully with the other ingredients. A final drizzle of olive oil and a sprinkle of fresh herbs before serving really brings the dish together. Trust me, this soup not only tastes amazing but also looks gorgeous in a bowl!

        Why You’ll Love This Recipe
        Zesty lemon flavor balanced with creamy textures
Nutrient-rich and filling without being heavy
Quick and easy to prepare, perfect for busy weeknights

      

The Role of Coconut Milk

Coconut milk is a star ingredient in this soup, providing not just creaminess but also a subtle sweetness that balances the acidity of the lemon. When adding coconut milk, opt for full-fat varieties for a richer texture that elevates the overall mouthfeel. If you're looking for a lighter version, light coconut milk can work too, though it may slightly alter the creamy consistency. Just be mindful not to add too much too quickly; incorporating it slowly helps maintain the soup's luscious texture.

You can also substitute coconut milk with other dairy or non-dairy alternatives if preferred. Heavy cream would create a similar body, while cashew cream offers a nutty depth without the coconut flavor. For those avoiding all forms of dairy, unsweetened almond or soy milk can be good substitutes, but they may result in a thinner texture, so consider adjusting the amount or thickening the soup with a little cornstarch.

Flavoring Tips

To enhance the flavor complexity of your soup, consider adding a pinch of cayenne pepper or a few drops of hot sauce for a subtle kick. Spices like turmeric or coriander can also complement the existing profile. Adding these ingredients during the sautéing stage, where the spices can bloom in the heat, allows their flavors to infuse into the oil and the base of the soup effectively, creating a deeper and more rounded flavor.

For a fresh finish, don't shy away from experimenting with herbs. Fresh dill or parsley can bring brightness to the dish. I like to add some right before serving to preserve their vibrant taste. A sprinkle of lemon zest on top as a garnish not only looks appealing but also reinforces the lemony essence of the soup.

Ingredients

Main Ingredients

1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 cups vegetable broth
1 lemon, juiced and zested
1/2 cup coconut milk
Salt and pepper to taste
Fresh herbs for garnish

Mix these ingredients together for a delightful taste.

Instructions

Sauté the base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute.

Add chickpeas and broth

Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.

Blend and season

After simmering, use an immersion blender to carefully purée the soup until it reaches a creamy consistency. Stir in the coconut milk, lemon juice, and zest. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh herbs. Drizzle with a bit more olive oil if desired, and enjoy!

Enjoy your delicious soup!

Pro Tips

For added texture, consider topping your soup with crispy chickpeas or croutons before serving.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup is an excellent make-ahead meal. You can prepare it completely in advance and store it in the refrigerator for up to three days. Just let it cool before transferring to an airtight container. When you're ready to enjoy it, reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking and ensure even heating. If it thickens too much in the fridge, simply add a splash of vegetable broth or water when reheating to restore the desired consistency.

If you're looking to store it for longer, this soup freezes exceptionally well. Allow it to cool completely, then portion it into freezer-safe containers. It can be frozen for up to three months. To reheat from frozen, thaw it in the refrigerator overnight, then warm on the stovetop. You may need to blend it a bit again after thawing to restore creaminess, especially if the coconut milk has separated during freezing.

Serving Suggestions

Serve this soup with crusty bread or over a bed of cooked grains like quinoa or rice for a heartier meal. A dollop of yogurt or a splash of your favorite hot sauce can add an extra layer of flavor and creaminess to each bowl. For a nutritious twist, consider incorporating steamed greens, such as kale or spinach, either during the last few minutes of cooking or as a topping. This adds color, nutrients, and a lovely textural contrast.

Pairing this soup with a light salad, like an arugula salad with citrus vinaigrette, complements the lemony notes perfectly. For a complete meal, I like to serve it alongside roasted vegetables or a protein of choice, such as grilled chicken or shrimp, further enriching your dining experience.

Questions About Recipes

→ Can I freeze this soup?

Yes, this soup freezes well! Store it in airtight containers and it will keep for up to 3 months.

→ What can I substitute for coconut milk?

You can use heavy cream or a non-dairy alternative such as almond milk for a lighter version.

→ How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to your desired level of heat.

→ Can I add vegetables to this soup?

Absolutely! Adding spinach, kale, or carrots can enhance both the flavor and nutrition.