If you’re looking for a soup that’s bright, comforting, and downright satisfying, you’ve got to try this Lemony Chickpea Soup Recipe. I absolutely love how the fresh lemon and dill bring a lovely zing to the creamy chickpeas, making each spoonful feel like a warm hug with a burst of sunshine. Whether you’re new to cooking or a seasoned pro, you’ll find this soup super approachable and packed with flavor that keeps everyone coming back for seconds.
Why You’ll Love This Recipe
- Bright and Fresh Flavor: The lemon and fresh dill create a refreshing zing that wakes up your taste buds.
- Creamy, Yet Plant-Based: You don’t have to sacrifice creaminess without dairy—this soup nails it with chickpea puree and oat milk.
- Hearty and Nutritious: Packed with protein, fiber, and veggies, it’s both filling and nourishing.
- Super Easy to Make: Even if you don’t have a ton of cooking experience, this recipe guides you every step of the way.
Ingredients You’ll Need
The harmony of ingredients here is what makes this Lemony Chickpea Soup Recipe so special. From the earthy chickpeas and tender carrots to the brightness of lemon and the herbaceous dill, it’s a perfect balance that’s also forgiving if you want to swap or adjust.
- Long-grain white rice: I like rinsing it thoroughly to keep the soup from getting too starchy and gummy.
- Extra virgin olive oil: Use a good-quality one here, as it adds a lovely richness and depth.
- Carrots: Finely chopped carrots cook evenly and add just the right hint of sweetness.
- Yellow onion: Sweet and mellow, it forms one of the aromatic bases for this soup.
- Kosher salt and black pepper: Essential for seasoning, and you’ll want to adjust salt to your taste as you go.
- Canned chickpeas: Using two cans divided keeps some whole for texture and some pureed for creaminess.
- Fresh dill: No thick stems! The fresh herb adds a beautifully bright, green flavor.
- Garlic: Minced fine so its warmth infuses the soup without overpowering.
- Tomato paste: Stir-frying it with spices deepens the flavor to almost smoky and savory notes.
- Dried oregano, coriander, turmeric, red pepper flakes: A warming, aromatic spice blend that rounds out the flavor profile.
- Vegetable broth: Use your favorite brand or homemade for a savory base.
- Baby spinach or baby kale: Adds color, nutrition, and just the right leafy texture.
- Unsweetened plant-based milk: Full-fat oat milk or lite coconut milk work best for creaminess without lactose.
- Lemon zest and juice: The star of the show—brightens everything up with that signature lemony pop.
- Nutritional yeast: For a subtle cheesy, nutty umami flavor that boosts savory depth.
- White miso: Adds gentle saltiness and richness; if you haven’t cooked with miso before, you’re in for a treat!
Variations
I love encouraging you to play around with this Lemony Chickpea Soup Recipe to match what you have on hand or your own taste preferences. A few little tweaks can make it your very own signature soup!
- Spice level: If you’re not a fan of heat, dial down the red pepper flakes; if you like it spicy, go for a full half teaspoon or add a pinch of cayenne.
- Greens: Swap baby spinach with kale or swiss chard—just chop finely and toss in at the end.
- Pulse variety: If you don’t have chickpeas, white beans or butter beans can work too, but the flavor and texture will differ.
- Herbs: Experiment with fresh parsley or mint for a different herbaceous note—for me, dill is a must though!
- Grain swap: Use quinoa instead of rice for a nuttier texture, but adjust cooking time accordingly.
How to Make Lemony Chickpea Soup Recipe
Step 1: Prep Your Basics
Start by rinsing your long-grain white rice under cold water until it runs nearly clear. This step is key to keeping the soup’s texture just right—none of the gummy clumps I learned to watch out for after a few kitchen experiments. Then, drain and rinse one can of chickpeas and set aside for adding whole later, while the other gets ready for pureeing. Easy prep like this saves you heartache later on.
Step 2: Sauté the Veggies and Spices
Heat the olive oil in a big pot until it shimmers, then toss in the finely chopped carrots and onion with a pinch of kosher salt. You’ll cook them until they’re softened and a little golden brown around 10 minutes—this gentle caramelization brings out sweetness and complexity. Next, add your garlic and cook for a couple more minutes before stirring in tomato paste plus your spices. Keep stirring here; watch the tomato paste deepen to a rich brick red—that’s flavor magic right there. If it sticks or looks like it might burn, lowering the heat and adding a bit of broth will save the day.
Step 3: Build the Soup Base
Now toss in the rinsed rice and stir it around in the spices and oil for a minute. It might seem small, but this step helps the rice soak up all those aromatics. Add one can of the drained chickpeas, along with salt and pepper, then stir to combine. Pour in the vegetable broth and half the fresh dill. Bring it all to a boil, then reduce heat to a gentle simmer, cover, and let it cook for about 15 minutes—stirring once or twice—until the rice is tender. This part is where your kitchen starts smelling absolutely incredible.
Step 4: Make the Chickpea Puree
While the soup simmers, roughly chop your spinach and move on to the puree. Pop the second can of chickpeas into a food processor or blender, adding the plant-based milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, miso, 1 teaspoon kosher salt, and pepper. Blend until silky and creamy, scraping down the sides as needed. You’ll want to taste it here—feel free to add a bit more salt or lemon juice to get that perfect tang and savoriness.
Step 5: Finish the Soup
Stir the creamy chickpea puree right into your simmering soup, then toss in your chopped spinach. Let the soup simmer for another 1 to 2 minutes so it thickens a bit and the greens just start to wilt. Take it off the heat, then stir in the remaining dill and a tablespoon more lemon juice for that bright finish. Give it a final taste, tweaking salt, pepper, or lemon juice if needed. Serve warm with a drizzle of good olive oil on top for that extra layer of richness that makes this soup feel so special.
Pro Tips for Making Lemony Chickpea Soup Recipe
- Don’t Skip Rinsing the Rice: It really helps keep your soup from turning gluey, especially with longer cooking times.
- Toast Spices with Tomato Paste: This trick boosts the depth of flavor immensely and gives a beautiful color to your soup.
- Adjust Lemon to Taste: I add lemon at two stages to layer brightness, but feel free to tweak if you like it more or less tart.
- Don’t Overcook the Greens: They only need a minute or two in the hot soup to keep that fresh green color and texture.
How to Serve Lemony Chickpea Soup Recipe
Garnishes
I’m all about garnishes that add a fresh contrast and texture. For this soup, a few fresh dill sprigs, a light drizzle of extra virgin olive oil, and a sprinkle of cracked black pepper do wonders. Sometimes I add a handful of toasted pine nuts or pumpkin seeds if I want a little nutty crunch. It just elevates the experience!
Side Dishes
This soup pairs perfectly with crusty artisan bread or warm pita for dipping and wiping up every last drop. On cooler days, I often serve it alongside a tangy cucumber salad dressed in lemon and olive oil or a simple roasted vegetable medley for a full, colorful meal.
Creative Ways to Present
Hosting a brunch or casual dinner? Ladle the soup into pretty bowls, then top each with a dollop of vegan yogurt or a swirl of pesto for a pop of color and extra flavor. Serving in rustic bread bowls is a fun idea that’s always a hit with guests, making the meal feel extra special and cozy.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Lemony Chickpea Soup in airtight containers in the fridge for up to 4 days. Before reheating, give it a good stir since the soup can thicken as it cools. Adding a splash of broth or water while warming helps restore its lovely creamy texture.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove, stirring occasionally to bring it back to life. Sometimes the greens lose a bit of their brightness, so adding a fresh handful of spinach or dill when reheating freshens it up.
Reheating
Reheat your Lemony Chickpea Soup gently over low to medium heat, stirring frequently. If the soup seems too thick, add a splash of broth or water to loosen it up. Finish with a squeeze of fresh lemon juice before serving to brighten the flavors once again.
FAQs
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Can I use dried chickpeas instead of canned for this Lemony Chickpea Soup Recipe?
Absolutely! Just remember to soak your dried chickpeas overnight and then cook them until tender before using in the soup. Using dried can enhance the flavor and texture, but it will add quite a bit of prep time compared to canned chickpeas.
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What kind of plant-based milk works best in this soup?
I highly recommend full-fat oat milk or lite canned coconut milk because they both provide creaminess without overpowering the lemony flavors. Unsweetened almond or cashew milk can work but might be thinner, so adjust the quantity if needed.
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Is it okay to leave out the miso?
You can omit miso if you don’t have it, but it adds a subtle umami depth that really rounds out the soup. If skipping it, consider adding a splash of tamari or soy sauce to boost savory notes.
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Can this soup be made spicy?
Yes! You can increase the amount of red pepper flakes or add a dash of cayenne pepper to give it a spicy kick. I usually start with ½ teaspoon and adjust to taste, which nicely complements the lemon without overpowering the soup.
Final Thoughts
This Lemony Chickpea Soup Recipe holds a special place in my kitchen for how effortlessly it delivers comfort, nutrition, and bright, fresh flavors all in one bowl. It’s the kind of soup I reach for when I want something wholesome but still vibrant and satisfying. I can’t wait for you to try it and see how this simple, cozy recipe can elevate your meals and maybe even become a favorite staple in your home too!
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Lemony Chickpea Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Lemony Chickpea Soup is a bright, fresh, and comforting plant-based soup featuring tender long-grain rice, creamy chickpea puree, fresh dill, and zesty lemon. Slow-simmered with aromatic vegetables and warming spices, it offers a rich, protein-packed, and fiber-filled meal that’s perfect for a nourishing lunch or dinner.
Ingredients
Base Ingredients
- ⅓ cup (65 to 70g) long-grain white rice
- ¼ cup (56g) extra virgin olive oil
- 4 medium carrots, scrubbed and finely chopped
- 1 large yellow onion, finely chopped
- Kosher salt and freshly cracked black pepper
- 2 (15-ounce / 425g) cans chickpeas, divided
Herbs and Spices
- ¾ cup (12g) fresh dill, no thick stems, chopped and divided
- 5 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ to ½ teaspoon red pepper flakes (½ teaspoon for a kick)
Liquids and Greens
- 4 cups (960 mL) vegetable broth
- 3 ounces (85g) baby spinach or baby kale
- ½ cup (120 mL) creamy unsweetened plant-based milk (such as full-fat oat milk or canned “lite” coconut milk)
Finishing Ingredients
- 1 large lemon (zested + 3 to 4 tablespoons lemon juice, divided)
- ¼ cup (20g) nutritional yeast
- 1 tablespoon white miso
Instructions
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water several times until the water runs almost clear. Drain well to remove excess starch.
- Prepare Chickpeas: Drain and rinse one can of chickpeas and set aside for later addition to the soup. Drain and rinse the second can, then transfer it to a food processor or small blender for pureeing.
- Sauté Vegetables: Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the chopped carrots and onion, season with pinches of kosher salt, and cook, stirring occasionally, until vegetables are softened and lightly browned, about 10 minutes.
- Add Garlic and Spices: Stir in the finely chopped garlic and cook for 2 minutes, stirring frequently. Add tomato paste, dried oregano, coriander, turmeric, and red pepper flakes. Cook, stirring almost constantly, for 1 to 2 minutes until the tomato paste darkens. Reduce heat and deglaze with a splash of broth if it sticks or begins to burn.
- Add Rice and Chickpeas: Toss the rinsed rice into the pan, coating it in the aromatics and oil for 1 minute. Add the reserved can of chickpeas, ¼ teaspoon kosher salt, and pepper to taste, stirring to combine.
- Add Broth and Dill; Simmer: Pour in the vegetable broth and add half of the chopped dill. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes, stirring occasionally, until the rice is tender.
- Prepare Greens and Chickpea Puree: While the soup simmers, roughly chop the baby spinach or kale. In the food processor with the reserved chickpeas, add the plant-based milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, white miso, 1 teaspoon kosher salt, and pepper to taste. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with more salt or lemon juice as desired.
- Combine Puree and Greens: Stir the chickpea puree into the soup, then add the chopped greens. Simmer for 1 to 2 minutes until the soup thickens slightly and the greens wilt.
- Finish and Serve: Remove the soup from heat. Stir in remaining chopped dill and 1 tablespoon of lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve in bowls drizzled with a little good-quality olive oil for added richness.
Notes
- This lemony chickpea soup is a fresh and indulgent twist on classic chicken noodle soup, packed with plant protein and fiber to keep you full.
- You can add more baby spinach or kale if desired for extra greens and nutrients.
- Using leftover cooked rice instead of white rice may alter the texture.
- The soup can be stored in the refrigerator for 3 to 4 days and reheats well.
- Adjust red pepper flakes according to your heat preference to keep it mild or spicy.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 9 g
- Sodium: 1159 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 16 g
- Protein: 20 g
- Cholesterol: 0 mg
