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: 2 cans of chickpeas, drained and rinsed; 1 medium onion, chopped; 3 cloves of garlic, minced; 4 cups vegetable broth; 1 lemon, zested and juiced; 2 cups fresh spinach; 1 cup coconut cream; 1 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

I always look forward to making Creamy Lemon Chickpea Soup on chilly evenings. This recipe takes just 30 minutes, from start to finish, and it fills the kitchen with a delightful aroma that instantly warms me up. The bright flavors of lemon paired with rich chickpeas create a comforting yet refreshing bowl of soup, perfect for lunch or dinner. Plus, it's packed with nutrients, making it a great healthy choice. Join me in whipping up this fulfilling dish that will surely become a favorite!

Created by

Harper Collins

Last updated on 2026-01-18T11:34:15.874Z

Making Creamy Lemon Chickpea Soup was a delightful experience that I truly enjoyed. I experimented by adding a hint of smoked paprika, which contrasted beautifully with the tangy lemon. The chickpeas blended into a silky texture, creating a hearty base, while the added spinach provided a pop of color and nutrition.

As I let the soup simmer, I couldn’t resist sneaking a taste, and it was incredibly satisfying! I found that garnishing with fresh herbs just before serving not only enhanced the flavor but also made the presentation vibrant and inviting.

        Why You'll Love This Recipe
        Creamy texture that comforts and warms the soul
Zesty lemon flavor that brightens your day
Nutrient-dense meal that’s easy to prepare

      

Understanding Ingredients

The star ingredient of this Creamy Lemon Chickpea Soup is, of course, the chickpeas. Not only do they provide a delightful texture, but they’re also a fantastic source of protein and fiber, making this soup incredibly filling. For an even creamier result, you can use dried chickpeas that have been soaked and cooked instead of canned; just adjust the cooking time accordingly to ensure they’re tender before adding them to the broth.

Coconut cream adds a luxurious richness to the soup that pairs beautifully with the bright lemon flavors. If you’re looking for a lighter alternative, you could substitute half of the coconut cream with unsweetened almond milk or even a dairy-free yogurt for a tangy twist. However, be cautious to maintain the balance of flavors; a little nutmeg or even a dash of nutritional yeast can enhance the savory depth if you make substitutions.

Cooking Technique Tips

Sautéing the onion until translucent is crucial; not only does it build the foundational flavor of the soup, but it also helps to sweeten the onion. If you find that the onion is browning instead of softening, lower the heat slightly and add a splash of broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. This step enhances the overall taste of the soup remarkably.

When blending the soup, using an immersion blender is convenient but ensure that you blend until the mixture is smooth and creamy. If you prefer a chunkier version, blend only half and leave the rest intact. To avoid splattering, start blending at a lower speed before gradually increasing it. I recommend using an immersion blender for its ease of cleanup, but if you’re using a regular blender, blend in batches and allow the soup to cool slightly to prevent burns from splatter.

Ingredients for Creamy Lemon Chickpea Soup

Ingredients

2 cans of chickpeas, drained and rinsed
1 medium onion, chopped
3 cloves of garlic, minced
4 cups vegetable broth
1 lemon, zested and juiced
2 cups fresh spinach
1 cup coconut cream
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for sautéing

These simple ingredients come together to create a delicious and creamy soup that you'll want to make over and over again!

Instructions

Sauté the Aromatics

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

Add Chickpeas and Broth

Stir in the chickpeas and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of it.

Incorporate Lemon and Spinach

Stir in the coconut cream, lemon zest, lemon juice, and fresh spinach. Cook for an additional 5 minutes, allowing the spinach to wilt.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with extra lemon zest or fresh herbs if desired.

Now that your Creamy Lemon Chickpea Soup is ready, enjoy its rich flavor and wonderful aroma!

Pro Tips

For an extra burst of flavor, try adding some fresh herbs like dill or parsley before serving. Additionally, if you want a spicier kick, consider adding a pinch of red pepper flakes during the cooking process.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup stores beautifully, making it a perfect make-ahead meal. After cooking, let the soup cool completely before transferring it to an airtight container. It can last in the refrigerator for up to 4 days. For longer storage, consider freezing portions; just make sure to leave some space in the container as the soup will expand when frozen.

When reheating, do so gently on the stove over medium heat, stirring occasionally to ensure even warming. If the soup thickens upon refrigeration, adding a splash of vegetable broth or water while reheating will restore its creamy consistency, allowing for a delightful experience upon serving.

Serving Suggestions

To elevate your soup experience, consider pairing it with a light, crusty bread or homemade croutons. The crunchy texture contrasts beautifully with the creamy soup, enhancing every bite. Additionally, a sprinkle of fresh herbs such as parsley or dill can brighten the flavors and add a pop of color to your dish.

For a heartier meal, add some cooked grains like quinoa or brown rice to the soup, which will make it even more nutritious and filling. A squeeze of additional lemon just before serving can also brighten the flavors further, adding a zesty finish that's truly irresistible.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat before serving.

→ Can I freeze the soup?

Absolutely! Portion the soup into airtight containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

→ What can I substitute for coconut cream?

If you prefer a non-dairy option, cashew cream or almond milk can be used as a substitute for coconut cream.

→ Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the vegetable broth you use is gluten-free.