Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) of chickpeas, drained and rinsed; 1 medium onion, chopped; 2 cloves of garlic, minced; 4 cups vegetable broth; 1 large lemon (juiced and zested); 1 cup coconut milk; 2 cups fresh spinach; Salt and pepper to taste; Olive oil for sautéing; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup; it has become a staple in my kitchen. With the perfect balance of tangy lemon and hearty chickpeas, it's not only delicious but also incredibly nourishing. On chilly days, this soup warms my soul while providing a burst of brightness that makes me feel refreshed. The creamy texture is achieved without heavy creams, making it an ideal choice for a light yet comforting meal any time of the year.

Created by

Ivy Richardson

Last updated on 2026-01-18T14:19:15.842Z

When I first attempted to create this soup, I wanted something that was not only filling but also vibrant and refreshing. The combination of chickpeas and lemon was a stroke of genius; it brings together earthiness and zest in a way that feels exciting yet comforting. After a few tries, I found that blending part of the chickpeas gave the soup a wonderfully creamy mouthfeel without adding too many calories.

One of the best tips I can provide is to use fresh lemon juice for an optimal flavor. It brightens up the dish and enhances every bite. Additionally, garnishing with fresh herbs before serving elevates the whole experience, bringing that farm-to-table feel right to your dining table.

        Why You Will Love This Recipe
        Bright citrus notes that invigorate the palate
Creamy and satisfying texture made without dairy
Quick and easy to prepare, perfect for any night of the week

      

Understanding the Ingredients

The heart of this Creamy Lemon Chickpea Soup lies in its simple yet nourishing ingredients. Chickpeas not only provide a plant-based source of protein but also contribute a delightful creaminess when blended. They're versatile and can easily be substituted with white beans if you're looking for a different flavor profile or texture. My tip: always choose high-quality canned chickpeas to save time—look for those without added preservatives for the best taste.

Fresh spinach adds vibrant color and a nutritional boost, while lemon juice and zest invigorate the dish with citrus brightness. The acidity of the lemon balances the creamy coconut milk, making for a dish that doesn’t feel heavy. If you’re out of fresh lemons, a splash of bottled lemon juice can work in a pinch; just be cautious about the amount, as it can be more concentrated.

Mastering the Cooking Technique

Sautéing the onion and garlic correctly is crucial for building a flavor base in this soup. Cooking the onions until they are translucent (about 5 minutes) allows them to release their natural sweetness, while the garlic should only be cooked until fragrant to avoid bitterness. Be sure to stir the garlic constantly once added to prevent it from burning, which can happen quickly at medium heat.

When blending the soup, consider allowing it to cool slightly before using an immersion blender to prevent splattering. Blend only half of the soup to create a balance of texture; this gives you a creamy backdrop while still enjoying the bite of whole chickpeas in every spoonful. If you prefer a super creamy soup, you can blend it all, but keep in mind that it may lose some of its character.

Ingredients

Gather the following ingredients to make this delightful soup.

Ingredients

1 can (15 ounces) of chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 large lemon (juiced and zested)
1 cup coconut milk
2 cups fresh spinach
Salt and pepper to taste
Olive oil for sautéing
Fresh parsley for garnish

Make sure to prep everything before starting the cooking process for a seamless experience!

Instructions

Follow these steps to create your Creamy Lemon Chickpea Soup.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.

Combine Ingredients

Stir in the chickpeas and vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce to a simmer and cook for 10 minutes.

Add Creaminess

Using an immersion blender, blend half of the soup until creamy and smooth. Stir in the coconut milk, fresh lemon juice, and lemon zest, then add the fresh spinach. Cook for another 5 minutes.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Enjoy your delicious bowl of Creamy Lemon Chickpea Soup!

Pro Tips

For added texture, consider topping the soup with crispy chickpeas or croutons. Feel free to adjust the level of lemon juice according to your taste preference for a zestier kick.

Storage and Make-Ahead Tips

This Creamy Lemon Chickpea Soup can be made ahead of time and stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth or water to loosen the texture if it has thickened. I recommend avoiding the microwave for even heating, as it can make the texture uneven and possibly curdle the coconut milk.

For longer storage, consider freezing the soup in airtight containers for up to three months. To freeze, allow the soup to cool completely, portion it out, and label with the date. When you're ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop, adjusting the consistency with additional broth if needed.

Delicious Variations

Feel free to experiment with this recipe by adding seasonal vegetables! Carrots or zucchini can be tossed in while sautéing the onions and garlic for an extra layer of flavor and nutrition. If you want a little heat, stir in some red pepper flakes before blending for a spicy kick that complements the creaminess beautifully.

For a heartier dish, consider adding quinoa or rice. Cook the grains separately and stir them in at the end to soak up the flavors of the soup. This not only enhances the soup's texture but also makes it a more filling meal option.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, just be sure to soak and cook them properly beforehand.

→ Is this soup vegan?

Absolutely! This recipe is fully plant-based and dairy-free.

→ How long can I keep leftovers?

You can store leftovers in the fridge for up to 3 days in an airtight container.

→ Can I freeze this soup?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.