Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas (or 2 cans, drained and rinsed); 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 1 celery stalk, diced; 4 cups vegetable broth; 1 lemon (zested and juiced); 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup raw cashews, soaked in water for at least 2 hours; 1 cup water; Fresh parsley, chopped; Lemon slices

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Chickpea Soup! The combination of zesty lemon and hearty chickpeas creates a delightful balance of flavors. We often enjoy it on chilly evenings when a warm bowl of soup is just what we need. The creaminess comes from a base of soaked cashews, making it completely plant-based yet indulgent. It's a great dish to serve for dinner or to have as a comforting lunch option, and it's so simple to make that you'll wonder why you didn't try it sooner!

Created by

Jasmine Porter

Last updated on 2026-01-18T12:25:18.590Z

Making this Creamy Lemon Chickpea Soup was an exciting culinary adventure for me. I really wanted to create a soup that was rich in flavor but still light and refreshing. The addition of fresh lemon juice not only brightens the dish but also enhances the natural earthiness of the chickpeas. I discovered that blending soaked cashews gives it a creamy texture without relying on dairy, which makes it a healthy, plant-based option.

While trying different variations, I found that simply garnishing the soup with a sprinkle of fresh herbs can elevate the overall flavor profile. Each spoonful transports you to a cozy Mediterranean café, complete with warm bread on the side. Trust me, you won't regret adding this soup to your repertoire!

        Why You'll Love This Recipe
        A perfect balance of tangy lemon and creamy goodness
Hearty chickpeas that make this soup filling and nutritious
Quick to prepare for busy weeknight dinners

      

The Role of Chickpeas

Chickpeas are the star of this soup, providing a hearty texture and nutrient density. Rich in protein and fiber, they not only make the soup filling but also contribute to its creamy mouthfeel when blended. If you're short on time, using canned chickpeas is a great option; just remember to drain and rinse them to reduce sodium content and enhance flavor absorption during cooking.

When preparing dried chickpeas, soaking them overnight and boiling them until tender is essential for achieving the right consistency. Overcooking can make them mushy, so start checking for doneness after about 45 minutes. Once cooked, they’ll blend seamlessly into the soup, enhancing its creaminess while retaining a satisfying bite.

Perfecting the Cashew Cream

Soaking the cashews for at least 2 hours is crucial as it softens them, allowing for a smooth and creamy texture when blended. If you're in a hurry, a quick soak in hot water for about 30 minutes can also work. Additionally, adjusting the amount of water can change the thickness of the cream; for a richer texture, use less water, and for a lighter cream, add more.

Be sure to let your blender run long enough to reach a velvety consistency—about 1-2 minutes should do. A high-speed blender is ideal for this, as it creates a silky blend that integrates beautifully with the soup. If your mixture seems too thick, adding a splash more water can help achieve the desired creaminess without sacrificing flavor.

Storage and Serving Suggestions

This Creamy Lemon Chickpea Soup can be stored in the refrigerator for up to 4 days. To ensure it stays fresh, keep it in an airtight container. If you plan to meal prep, you can freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge, then warm gently on the stove over low heat, stirring occasionally to prevent sticking.

For a delightful serving experience, consider pairing this soup with crusty whole-grain bread or a fresh green salad. You can also customize your bowl by adding toppings like croutons, a drizzle of olive oil, or even a spoonful of avocado for added creaminess. The vibrant lemon flavor makes it a refreshing option year-round.

Ingredients

Soup Base

1 cup dried chickpeas (or 2 cans, drained and rinsed)
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 celery stalk, diced
4 cups vegetable broth
1 lemon (zested and juiced)
1 teaspoon dried thyme
Salt and pepper to taste

Creamy Cashew Base

1 cup raw cashews, soaked in water for at least 2 hours
1 cup water

Garnish

Fresh parsley, chopped
Lemon slices

Instructions

Steps

Prepare the Chickpeas

If using dried chickpeas, soak them overnight, then boil until tender, about 1 hour. If using canned, simply drain and rinse.

Cook the Vegetables

In a large pot, sauté onions, garlic, carrots, and celery in a splash of vegetable broth over medium heat until softened, about 5 minutes.

Add the Chickpeas and Broth

Stir in the chickpeas, vegetable broth, thyme, lemon zest, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Blend the Cashew Base

In a blender, combine soaked cashews and 1 cup of fresh water. Blend until smooth and creamy.

Combine and Serve

Add the cashew cream and lemon juice to the soup, stirring well. Adjust seasoning if needed. Serve hot, garnished with parsley and lemon slices.

Pro Tips

For an even zestier flavor, add an extra splash of lemon juice just before serving. Feel free to customize the vegetables based on what you have on hand!

Substitutions and Variations

Feel free to experiment with the vegetables in the soup. Adding chopped spinach or kale towards the end of cooking can boost nutritional value and color. If you're not a fan of thyme, fresh dill or rosemary can lend a different aromatic quality that works well with the lemon.

For a spicier kick, consider adding a pinch of cayenne pepper or some red pepper flakes when sautéing the vegetables. This will nicely complement the creamy texture and brightness of the lemon, providing a warmth that elevates each spoonful.

Troubleshooting Tips

If your soup turns out too thick after cooking, simply add more vegetable broth or water until you reach your desired consistency. Conversely, if it’s too thin, simmer it uncovered for a few more minutes to evaporate some liquid and concentrate the flavor.

Another common issue is the soup’s taste being too bland; make sure to taste as you go and adjust seasoning with salt, pepper, or additional lemon juice to enhance the brightness. Acidity from the lemon can greatly elevate the overall flavor profile, so don't be afraid to add more to suit your taste.

Questions About Recipes

→ Can I use canned chickpeas?

Yes, canned chickpeas save time. Just drain and rinse them before adding to the soup.

→ What can I substitute for cashews?

You can use silken tofu or cooked white beans for a similar creamy texture.

→ How long can I store leftovers?

The soup can be stored in the fridge for up to 3 days in an airtight container.

→ Can I freeze the soup?

Yes, this soup freezes well. Just store it in freezer-safe containers for up to 3 months.