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 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 cans (15 oz each) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 medium potato, diced; Zest of 1 lemon; Juice of 1 lemon; 1 teaspoon cumin; Salt and pepper to taste; 1 cup cashew cream (or coconut milk); Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making Creamy Lemon Chickpea Soup on chilly days. The bright, zesty flavor of lemon combined with the hearty chickpeas creates a comforting bowl of goodness that never fails to lift my spirits. It’s a one-pot wonder that’s ready in just 30 minutes, making it perfect for weeknight dinners. Plus, it's packed with nutrients and has a creamy texture that comes from blending in cashew cream, which keeps it dairy-free. You’ll find yourself craving this nutritious delight all year round!

Created by

Rebecca Mills

Last updated on 2026-01-18T12:22:08.569Z

When I first tried making chickpea soup, I struggled with balancing the flavors. However, adding fresh lemon juice and zest transformed the dish completely. The acidity from the lemon not only brightens the soup but also complements the earthy notes of the chickpeas. It’s a simple yet effective technique that really brings everything together.

One tip I discovered is to sauté the garlic and onions before adding the other ingredients. This releases their flavors and infuses the soup with a delicious aroma. It's these little tweaks that turn a basic recipe into something special, and I can’t wait for you to experience it yourself.

        Why You'll Love This Recipe
        Bright and zesty lemon flavor that elevates the dish
Creamy texture that’s dairy-free yet indulgent
Wholesome ingredients packed with nutrition

      

Understanding Chickpeas

Chickpeas are not only a fantastic source of plant-based protein but they also play a vital role in giving this soup its hearty texture. When selecting canned chickpeas, look for varieties with no added salt for better control over seasoning. If you're feeling adventurous, you can even cook dried chickpeas from scratch. Soak them overnight and boil until tender—this typically takes about 1 to 1.5 hours. The fresh flavor and slightly firmer texture are worth the extra effort!

In this recipe, the chickpeas help create a base that makes the soup filling and satisfying. Their slightly nutty undertones perfectly complement the bright and zesty lemon flavor. When you blend the soup, the chickpeas contribute to a creamy consistency that ensures a comforting mouthfeel, making it feel indulgent without the use of dairy.

The Role of Cashew Cream

Cashew cream is a game changer in this recipe as it adds the needed creaminess while keeping the soup dairy-free. To make cashew cream, soak raw cashews in water for at least 4 hours, then blend until smooth. If you're short on time, you can use store-bought cashew cream or coconut milk as alternatives, but keep in mind that coconut milk will introduce a coconut flavor. I personally prefer the subtle richness of homemade cashew cream; it enhances the overall flavor profile beautifully.

When adding the cashew cream to the soup, do this at the end of cooking to maintain its silky texture. If you prefer a thicker soup, simply adjust the quantity of cashew cream or reduce the vegetable broth slightly. An ideal consistency should be thick enough to coat the back of a spoon, which is a perfect indicator for serving.

Serving and Storage Tips

This Creamy Lemon Chickpea Soup is delicious on its own, but it also pairs well with crusty bread or a fresh salad. Consider adding a sprinkle of chili flakes or a squeeze of extra lemon juice for a flavor boost just before serving. A dollop of additional cashew cream on top can also elevate its appearance and taste, making it visually appealing and decadent.

If you have leftovers, store the soup in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to the freezer. When reheating, add a splash of vegetable broth to maintain the creamy texture, as it may thicken after sitting in the fridge.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cans (15 oz each) chickpeas, drained and rinsed
4 cups vegetable broth
1 medium potato, diced
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon cumin
Salt and pepper to taste
1 cup cashew cream (or coconut milk)
Fresh parsley for garnish

Instructions

Sauté the Base

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

Add Chickpeas and Broth

Add the chickpeas, vegetable broth, diced potato, lemon zest, cumin, salt, and pepper to the pot. Bring everything to a boil then reduce to a simmer. Let it cook for 15 minutes until the potatoes are tender.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can blend it in batches using a regular blender.

Finish with Cream and Lemon

Stir in the cashew cream and lemon juice, adjusting the seasoning as needed. Heat through for a couple of minutes, then serve hot, garnished with fresh parsley.

Pro Tips

For an extra kick, add a pinch of cayenne pepper or some chopped fresh spinach just before serving. It boosts the nutrition and adds vibrant color.

Why Lemon Matters

Lemon serves as a bright and refreshing element in this soup, balancing the earthy flavors of the chickpeas and potatoes. It helps to cut through the creaminess, preventing the dish from feeling heavy. Be sure to use fresh lemon juice for the best flavor; the bottled stuff often lacks the vibrant acidity you'll find in fresh lemons. By zesting the lemon, you also release flavorful essential oils that enrich the overall soup experience.

When incorporating lemon, do it towards the end of cooking. This helps preserve its bright flavor and ensures that the soup tastes fresh. If you overcook the lemon juice, it can taste overly bitter, which detracts from its intended purpose. Always adjust the amount of lemon juice based on your preference; some may prefer a stronger citrus flavor.

Customizing Your Soup

Feel free to customize this recipe with your favorite seasonings! Adding fresh herbs such as dill or thyme can complement the lemon wonderfully. You can also introduce a little heat by adding red pepper flakes during the sauté process. For a heartier version, consider throwing in some chopped greens, like spinach or kale, during the last few minutes of cooking. These greens not only boost the nutritional value but also add beautiful color to your soup.

If you want to make this soup a meal in itself, consider adding grains like quinoa or farro for added texture and nutrition. Simply cook these grains separately and stir them into the soup just before serving. This will make the soup even more filling while ensuring it remains hearty and wholesome.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup and refrigerate it for up to 3 days or freeze it for up to a month.

→ Is it possible to make this soup gluten-free?

Absolutely! This recipe is naturally gluten-free as none of the ingredients contain gluten.

→ What can I substitute for cashew cream?

You can use coconut milk or any other non-dairy milk, though it may slightly change the flavor and consistency.

→ How can I add protein to this soup?

You can add more chickpeas or toss in some cooked quinoa or lentils for an extra protein boost.