Bright, zesty, and nourishing, this Lemon Chickpea Soup is a quick, flavorful plant-based meal perfect for busy weekdays.
Packed with protein and fiber from chickpeas, it’s heart-healthy, naturally low in saturated fat, and easy to digest.
The vibrant lemon and fresh herbs elevate simple pantry staples into a comforting, satisfying soup, making it ideal for meal prep, weeknight dinners, or a light, wholesome lunch.
Lemon Chickpea Soup
Equipment
- 1 large soup pot or Dutch oven
- 1 Blender or immersion blender
- 1 Blender or immersion blender
- 1 Chef’s Knife
- 1 Wooden spoon or spatula
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion diced
- 2 medium carrots peeled and diced
- 1 celery rib sliced or diced
- 3 garlic cloves minced
- 1 tsp Italian herb seasoning
- ½ tsp ground turmeric
- ⅛ –¼ tsp cayenne pepper to taste
- 3 cans 15 oz each chickpeas
- 2 cups 480 ml low-sodium vegetable broth
- 1 tsp salt adjust to taste
- ⅛ tsp black pepper adjust to taste
- 2 –3 tbsp fresh parsley chopped
- 3 tbsp fresh lemon juice adjust to taste
- Zest of 1 lemon
Instructions
- Prep the Chickpeas – Smooth and Creamy Base: Start by dividing your canned chickpeas into two portions. Take half of the chickpeas with their liquid and place them into a blender or food processor. Blend until you achieve a smooth, creamy puree. This will give your soup a luxurious, velvety texture without using any cream. Set this puree aside. Drain the remaining chickpeas and keep them ready for later—these will add body and texture to your soup.
- Chop the Vegetables – Aromatic Flavor Foundation: Peel and dice the carrots into small, even pieces. Slice or dice the celery rib into similar-sized pieces for consistent cooking. Dice the small onion finely, and mince the garlic cloves. Having all vegetables prepped ensures your cooking process is smooth and uninterrupted, and it helps the flavors blend harmoniously.
- Heat the Olive Oil – Flavor Infusion Step: Place a large soup pot or Dutch oven over medium heat and add 1 tablespoon of extra virgin olive oil. Allow the oil to warm slightly, but not to the point of smoking, so it can gently infuse the vegetables with flavor.
- Sauté the Aromatics – Build the Soup Base: Add the diced onion, carrots, and celery to the pot. Stir occasionally using a wooden spoon or spatula. Cook for 4–5 minutes until the vegetables soften and the onions become translucent. This step releases natural sweetness and builds the foundational flavor of the soup.
- Add Garlic and Spices – Enhance the Aroma: Stir in the minced garlic, 1 teaspoon Italian herb seasoning, ½ teaspoon ground turmeric, and ⅛–¼ teaspoon cayenne pepper (adjust based on your heat preference). Cook for about 1 minute until fragrant, making sure the garlic doesn’t burn.This step layers complex flavors and adds warmth, color, and a subtle kick to the soup.
- Combine Chickpeas and Broth – Create the Soup Base: Add both the drained whole chickpeas and the previously prepared chickpea puree to the pot. Pour in 1½ cups of low-sodium vegetable broth to start. Stir everything together thoroughly so the puree mixes evenly with the vegetables and chickpeas. This creates a creamy yet chunky texture that is hearty and satisfying. You can always add the remaining ½ cup of broth later if you prefer a thinner consistency.
- Season and Simmer – Let Flavors Meld: Sprinkle in 1 teaspoon salt and ⅛ teaspoon black pepper, adjusting according to taste. Stir the mixture well, then cover the pot with a lid. Reduce the heat slightly and allow the soup to simmer gently for about 20 minutes. Stir occasionally to prevent sticking, and let the flavors develop. Simmering helps the chickpeas absorb the spices and vegetables release their sweetness.
- Finish with Lemon and Herbs – Brighten the Soup: Turn off the heat and add 2–3 tablespoons of freshly chopped parsley, 3 tablespoons of fresh lemon juice (or more to taste), and the zest of 1 lemon. Drizzle a little extra virgin olive oil over the top if desired. Stir well and taste the soup, adjusting the lemon, salt, or pepper to achieve a bright, balanced flavor. This step makes the soup lively, refreshing, and aromatic.
- Serve and Garnish – Presentation Matters: Ladle the soup into bowls and serve immediately.For added texture and indulgence, you can pair it with crusty bread, black pepper focaccia, crostini, or croutons. If you’re not keeping it vegan, freshly grated Parmesan on top adds a savory richness that complements the lemony flavor. The combination of creamy chickpeas, bright lemon, and fresh herbs makes every spoonful satisfying.
- Optional Meal Prep – Enjoy Later: This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if needed to restore the original consistency. It’s perfect for easy lunches, weeknight dinners, or a make-ahead meal that keeps well.
Notes
- This soup is naturally vegan, gluten-free, and packed with plant-based protein and fiber from chickpeas.
- Adjust the lemon juice and zest to taste for more or less brightness; citrus is key to balancing the flavors.
- Use low-sodium vegetable broth to control salt levels, especially if serving with salty bread or toppings.
- The soup has a creamy texture from pureed chickpeas but still keeps some whole chickpeas for bite and texture.
- Cayenne pepper is optional; a small pinch adds warmth without overwhelming the lemony flavor.
Chef’s Secrets: Boost Flavor With Ease
To elevate this simple soup, focus on layering flavors.
Start by gently sautéing the vegetables until soft and fragrant—this draws out their natural sweetness. Toasting the spices briefly in the hot oil enhances their aroma and depth.
For an extra flavor boost, add a splash of good-quality olive oil at the end and finish with fresh herbs just before serving.
Using both pureed and whole chickpeas ensures a creamy yet textured soup that feels indulgent without any dairy.
Finally, always taste and adjust the lemon and seasoning at the end—this small step makes the flavors pop.
Serving Suggestions: Creative Ways To Enjoy
Lemon Chickpea Soup is versatile and pairs beautifully with various accompaniments.
Serve it with crusty artisan bread, garlic focaccia, or homemade croutons for a satisfying crunch.
For a more substantial meal, add a side salad, roasted vegetables, or grain bowls.
Garnish with extra parsley, a drizzle of olive oil, or a sprinkle of Parmesan (if not vegan) to create a restaurant-quality presentation at home.
It also works well in bowls for meal prep, where toppings can be added individually before serving.
Storage Tips: Keep Soup Fresh Longer
This soup stores exceptionally well. In the refrigerator, keep it in an airtight container for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months—perfect for make-ahead lunches or quick dinners.
When reheating, warm gently over medium heat or microwave in short intervals, stirring occasionally.
If the soup thickens too much after storage, simply add a splash of vegetable broth or water to restore a smooth consistency without compromising flavor.
Frequently Asked Questions
1. Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak them overnight and cook them until tender before using.
Using canned chickpeas is much faster and still delivers excellent flavor and texture.
2. Can I make this soup spicier?
Absolutely! Increase the cayenne pepper to taste, or add a pinch of smoked paprika for warmth.
You can also top each bowl with crushed red pepper flakes for a finishing kick.
3. Is it okay to use lemon juice concentrate instead of fresh lemon?
Fresh lemon juice is recommended for the brightest, most vibrant flavor, but bottled juice can be used in a pinch.
Adjust to taste, as bottled lemon can be more concentrated or slightly tart.
4. Can I make this soup ahead of time?
Yes, it’s perfect for meal prep. Prepare the soup completely, store in airtight containers in the fridge for up to 4 days, or freeze in portions for longer-term use.
Reheat gently and add extra lemon or herbs to refresh the flavor.
5. Can I add other vegetables or greens?
irred in near the end of cooking for extra nutrients. Just be mindful of cook times, as delicate greens wilt quickly and don’t need long to cook.
