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 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 medium potato, diced; Juice of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon Chickpea Soup whenever I need a burst of fresh flavors. The blend of chickpeas and lemon creates a delightful harmony that is both comforting and invigorating. Each spoonful is a reminder of sunny days and light meals that nourish without weighing me down. The smooth texture, combined with just a hint of acidity, makes this soup a go-to in my kitchen, perfect for any occasion, whether it's a cozy night in or a casual gathering with friends.

Created by

Callista Green

Last updated on 2026-01-18T14:16:13.335Z

When I first tried my hand at this soup, I was amazed at how simple ingredients could create such a rich flavor. Using canned chickpeas made it even easier, and the bright lemon juice lifted everything perfectly. I often add fresh herbs like parsley or cilantro at the end for a pop of color and flavor.

The best part is how quickly it comes together. With just a quick sauté of onions and garlic, followed by a simmer with the chickpeas and broth, you achieve a creamy consistency simply by blending everything. It's a wonderful way to enjoy a healthy meal without the hassle.

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor that elevates the dish
Creamy texture without dairy, making it suitable for various diets
Packed with protein and fiber, keeping you satisfied longer

      

Understanding the Ingredients

Chickpeas are the star of this soup, providing a hearty base and a great source of plant-based protein and fiber. Their creamy texture enhances the overall richness of the soup without the need for dairy. When selecting chickpeas, canned varieties save time, but you can also use dried chickpeas; just be sure to soak them overnight and cook them until tender, which may take 1-2 hours.

The addition of a potato not only thickens the soup but also adds a subtle sweetness that balances the zesty notes of lemon. I recommend using a waxy potato, like Yukon Gold, as they hold their shape better in soups compared to starchy varieties. Make sure to dice the potato evenly to ensure consistent cooking and tenderness.

Techniques for Perfect Texture

Blending soup can be a pivotal step in achieving the right texture. An immersion blender is ideal for blending this soup directly in the pot, reducing cleanup time. If you prefer a chunkier texture, blend only half of the soup before returning it to the pot. This way, you can enjoy the delightful contrast of smooth and textured elements in every bowl.

When adding the lemon juice, do so gradually and taste as you go. The acidity can vary based on the lemon and your personal preference, so starting with the juice of half a lemon allows for a more controlled tartness. Remember, it's easier to add more juice later than to fix an overly sour soup.

Ingredients

Soup Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 medium potato, diced
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Method

Instructions

Sautéing the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

Building the Soup

Add the diced potato, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender.

Blending for Creaminess

Remove the pot from heat and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Finishing Touches

Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Enjoy your delicious soup!

Pro Tips

For extra richness, you can add a splash of coconut milk before serving.

Make-Ahead and Storage Tips

This Creamy Lemon Chickpea Soup is perfect for meal prep, as the flavors develop beautifully over time. You can prepare the soup in advance and store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it over medium heat on the stovetop, adding a splash of water or broth if it thickens too much.

If you want to freeze the soup, allow it to cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator and reheat on the stovetop, stirring well to achieve a smooth consistency again.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a light salad to make a complete meal. For an extra touch, consider swirling in a dollop of dairy-free yogurt or adding a sprinkle of nutritional yeast for added creaminess and flavor. A side of roasted vegetables or a simple quinoa salad can also enhance the meal's nutrition.

For a twist, try adding some chopped kale or spinach towards the end of cooking for a burst of color and nutrients. You can also experiment by incorporating other herbs like dill or thyme, which can further elevate the soup's flavor profile and keep it fresh each time you make it.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze the Creamy Lemon Chickpea Soup?

Absolutely! Just allow it to cool, then store in airtight containers. It can be frozen for up to 2 months.

→ What can I serve with the soup?

This soup pairs nicely with crusty bread or a light salad for a complete meal.

→ Can I substitute the chickpeas?

Yes, you can swap chickpeas for white beans or lentils, but cooking times may vary.