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 (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 large onion, chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 1 stalk celery, diced; 2 cups vegetable broth; Juice and zest of 1 lemon; Salt and pepper to taste; Olive oil for sautéing; Fresh parsley for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup! The combination of creamy coconut milk and zesty lemon creates an uplifting flavor that brightens my day. Each time I prepare it, I’m impressed by how simply the ingredients come together to create such a rich and satisfying dish. It’s perfect for weeknight dinners or to impress guests. The addition of chickpeas adds heartiness and protein, making this soup not only delicious but also nourishing!

Created by

Diana Brooks

Last updated on 2026-01-18T14:01:14.050Z

When I first stumbled upon the idea of a creamy soup with lemon, I was skeptical. However, after my first taste, I was hooked! The creaminess from the coconut milk paired with the brightness of lemon really gives this soup a unique and comforting flavor profile. I found that adding the chickpeas not only enriches the soup but also adds a nice texture that complements the creaminess perfectly.

I often experiment with different vegetables in this recipe; adding spinach or kale at the end creates an extra layer of nutrition without losing that vital freshness. Remember, the key to a great soup is to balance the acidity of the lemon with the creaminess, so taste as you go!

        Why You'll Love This Recipe
        Creamy coconut milk with a hint of zesty lemon
Nutritious chickpeas for added protein and texture
Quick and easy, perfect for busy weeknights

      

Cooking Technique Tips

When sautéing the vegetables, be attentive to the heat. Medium heat is ideal to get a gentle sizzle without burning the onions. You'll know they're ready when they turn translucent and start to caramelize slightly around the edges. This caramelization adds a depth of flavor to the soup that elevates the dish significantly.

To ensure even cooking, I recommend chopping the carrots and celery into uniform sizes. Aim for about 1/4-inch pieces, as this will allow them to soften at the same rate. They should be tender, but not mushy—around 5 to 7 minutes in the pot is sufficient.

Ingredient Roles and Substitutions

Chickpeas are the backbone of this soup, adding not only heartiness but a significant protein boost. If you're short on chickpeas, white beans can be a great substitute—just adjust the cooking time slightly, as they may break down faster. For a different twist, consider using lentils, which will yield a slightly thicker texture as they cook down.

Coconut milk brings a rich creaminess, but I understand some may be looking for lighter alternatives. For a lower-fat version, you can use almond milk or oat milk, but be aware that this may alter the flavor profile. A splash of nutritional yeast can add a hint of nuttiness if you go this route.

Ingredients

Gather these ingredients to create a delicious soup that warms the soul.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
2 cups vegetable broth
Juice and zest of 1 lemon
Salt and pepper to taste
Olive oil for sautéing
Fresh parsley for garnish (optional)

Now that you have everything you need, let’s get started on the cooking!

Instructions

Follow these simple steps to make the best creamy lemon chickpea soup.

Sauté the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.

Add Garlic and Chickpeas

Stir in the minced garlic and drained chickpeas, and cook for an additional 2 minutes until fragrant.

Stir in Broth and Coconut Milk

Pour in the vegetable broth and coconut milk, stirring well. Bring to a gentle simmer and let cook for 10 minutes to allow the flavors to meld.

Finish with Lemon

Remove from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy your creamy, zesty soup!

Now sit back, relax, and enjoy a warm bowl of creamy lemon chickpea soup!

Pro Tips

For a spicy kick, add red pepper flakes while cooking. You can also blend the soup for a smoother texture.

Storage and Reheating

This Creamy Lemon Chickpea Soup stores quite well in the refrigerator. Place it in an airtight container, and it will keep fresh for up to 4 days. When you reheat, do so on the stovetop over medium heat, adding a splash of broth if it appears too thick. Stir occasionally to prevent sticking, and heat just until warmed through—usually about 5 to 7 minutes.

If you want to freeze the soup, let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Defrost in the refrigerator overnight, and then reheat on low heat to maintain its creamy texture. Just be cautious while reheating; rapid heating can sometimes separate the coconut milk.

Serving Suggestions

This soup is delightful on its own but can be paired with some crusty bread for a more substantial meal. A toasted baguette or garlic bread complements the zesty flavors beautifully. You could also serve it with a simple side salad for a refreshing contrast, perhaps dressed with a light vinaigrette to enhance the lemony notes.

For a unique flair, consider drizzling a bit of chili oil on top before serving to add a touch of heat. Alternatively, finish each bowl with a dollop of yogurt or a sprinkle of feta cheese for added creaminess and tang, making it even more satisfying.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables work well in this soup. Just make sure to add them when the recipe calls for fresh vegetables.

→ Is this soup vegan-friendly?

Absolutely! All the ingredients in this recipe are plant-based.

→ How can I make this soup gluten-free?

This recipe is naturally gluten-free. Just ensure that your broth and any seasonings used are gluten-free.

→ Can I store leftovers?

Yes! This soup keeps well in the fridge for up to 4 days. You can also freeze it for longer storage.