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: 2 cans chickpeas, drained and rinsed; 1 can coconut milk; 4 cups vegetable broth; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Juice and zest of 2 lemons; Fresh parsley for garnish; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup for a comforting meal on chilly days. The vibrant flavors of lemon combined with nutritious chickpeas create a delightful balance that warms the soul. Each spoonful offers a creamy texture that soothes while providing a healthy dose of protein and fiber. What sets this soup apart is the burst of freshness from the lemon zest that brightens the richness of the coconut milk. It’s simple enough for a quick lunch yet impressive enough to share with guests.

Created by

Helena Wright

Last updated on 2026-01-18T14:40:02.772Z

When I first concocted this soup, I wanted something that was both healthy and satisfying. I found that the combination of coconut milk and lemon not only complemented the chickpeas perfectly but also created a creamy texture without heavy dairy. Adding fresh herbs at the end made all the difference, enhancing the flavor profile and bringing a touch of brightness to the dish.

One tip I discovered while experimenting with this recipe is to actively adjust the lemon juice according to your taste. A little can go a long way, and adding it gradually allows you to find that perfect balance of tanginess without overpowering. It’s a delightful reminder that a simple ingredient can elevate a dish.

        Why You'll Love This Recipe
        Bright and zesty lemon flavor that awakens your palate
Creamy and rich texture that comforts and satisfies
Nutrient-dense plant-based ingredients perfect for any diet

      

Technique Tips for Creamy Perfection

To achieve the signature creaminess of this soup, blending is key. I recommend using an immersion blender directly in the pot; it’s convenient and minimizes cleanup. If you prefer a chunkier texture, simply blend only half of the soup. Make sure to blend for just a few seconds to maintain some texture from the chickpeas, which add a lovely bite to the soup.

Be aware of the heat levels while sautéing the onions and spices. Medium heat is ideal for gently cooking the onions until they're translucent but not browned, which can lead to a burnt flavor. When adding garlic, cook just long enough to release its fragrance—overcooking can impart bitterness.

Ingredient Insights

The combination of coconut milk with lemon juice is what makes this soup truly irresistible. Coconut milk lends a creamy quality while also providing healthy fats, enriching the overall mouthfeel. Opt for full-fat coconut milk for the richest texture; however, you can substitute light coconut milk if you're looking to reduce calories, though it may alter the creaminess slightly.

The spices used in this recipe—ground cumin and coriander—are essential for depth of flavor. They bring warmth and a hint of earthiness that balances the bright acidity of the lemon. If you’re out of one or both, consider using a curry powder as an alternative; just start with a smaller amount to gauge the flavor.

Storage and Serving Suggestions

This soup is great for meal prep; you can store it in an airtight container in the refrigerator for up to five days. The flavors actually deepen and meld together as it sits! For longer storage, freeze in individual portions for up to three months. Just note that the texture may vary slightly upon reheating, so stir well to bring it back to its creamy consistency.

For serving, this soup is fantastic with crusty bread or paired with a fresh green salad. I also love adding a drizzle of extra coconut milk on top for visual appeal and added creaminess. For those wanting a protein boost, consider topping each bowl with roasted chickpeas or a dollop of Greek yogurt—both complement the flavors beautifully.

Ingredients

For the Soup

2 cans chickpeas, drained and rinsed
1 can coconut milk
4 cups vegetable broth
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Juice and zest of 2 lemons
Fresh parsley for garnish
Salt and pepper to taste

Instructions

Sauté the Base

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, cumin, and coriander, cooking for an additional 2 minutes until fragrant.

Add Chickpeas and Broth

Incorporate the drained chickpeas and vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.

Blend the Soup

Using an immersion blender, blend the mixture until smooth. For a chunkier texture, blend only half of the soup, then mix back together.

Finish with Coconut and Lemon

Stir in the coconut milk, lemon juice, and lemon zest. Season with salt and pepper to taste. Heat through for an additional 5 minutes.

Serve and Garnish

Ladle soup into bowls, garnish with fresh parsley, and enjoy warm alongside crusty bread.

Pro Tips

For extra flavor, consider adding a pinch of red pepper flakes during cooking for a slight kick. A squeeze of fresh lime juice just before serving can also enhance the freshness.

Cooking with Fresh Herbs

In addition to fresh parsley, consider incorporating other herbs like dill or basil for a unique twist. Both herbs can enhance the soup’s freshness, pairing well with the lemon and coconut. Simply chop them finely and add them right before serving to preserve their vibrant flavor.

If you're looking for a different aroma, try a sprinkle of fresh thyme. It’s a nice match with the chickpeas and adds an herbaceous note that works wonderfully with lemon. Don’t be afraid to experiment; just remember to adjust quantities based on your taste preference.

Variations to Explore

For a heartier version of this soup, consider adding diced vegetables such as carrots, bell peppers, or spinach. Sauté them alongside the onions to develop their flavors before adding the chickpeas and broth. This not only increases the nutritional value but also adds texture and color to the dish.

If you love spice, feel free to introduce some heat with a pinch of red pepper flakes or a dash of hot sauce. Adding it during the sautéing stage will infuse the oil with flavor, making every bite pleasantly warm without overshadowing the zesty lemon flavor.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat it gently before serving.

→ Is there a substitute for coconut milk?

You can use any unsweetened dairy-free milk, but keep in mind it may alter the texture and flavor slightly.

→ Can I freeze leftovers?

Absolutely! Freeze the soup in airtight containers for up to 3 months. Thaw and reheat when you're ready to enjoy.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread, homemade croutons, or a side salad for a complete meal.