Healthy, Creamy Lemony Chickpea Soup (Made with Canned Chickpeas!)

This creamy dreamy Lemony Chickpea Soup is packed with nourishing ingredients like beans and veggies and is perfectly balanced with bright, zesy, tangy flavor of lemon! Made entirely in one pot and in under an hour, simply toss everything in the pot, set it and forget it! The perfect nourishing veggie soup that you’re going to be absolutely obsessed with!

Friends, if you were to ask me my favorite food of all time, it would definitely be soup. Vegan Lasagna Soup, Creamy Sweet Potato Ginger & Carrot Soup, or Coconut Lentil Soup, I love them all!

But when I’m looking for a soup that’s equal parts healthy and hearty, this Creamy Lemony Chickpea Soup is what I reach for! This creamy dreamy soup is perfectly balanced with a bright, zesty, tangy flavor of lemon and soooo nourishing, I swear I could eat it every single day and be happy.

So What Makes This Veggie Soup Healthy?

I’m so glad you asked! This Lemony Chickpea Soup is pretty amazing because it’s well-balanced with protein, fiber, healthy fats and tons of veggies, which makes this Dietitian very happy!

Bonus points because it also comes together quickly and is a ‘set it and forget it’ type easy main dish, meaning you can leave it simmering away on the stove and go back to doing what you actually want to be doing with your day.

Okay, Let’s Gather the Ingredients!

Woohoo, time to cook! This easy veggie soup uses ingredients that you probablyyyyy already have on hand!

Canned Chickpeas: For our protein and fiber! Even though I used canned chickpeas, you can totally use chickpeas that are cooked from dry.

Brown rice: For our carb and fiber! You can also use white rice if you’d prefer, but keep in mind this will change the cooking time of the soup.

Lemon: For bright, zesty, tangy flavor that perfectly balances out the creaminess of the soup! I’m gonna let you in on a little cooking secret- Almost everything tastes better with some acidity.

Spinach: For extra nutrients! Because seriously, a massive handful of spinach in this soup whittles down to basically nothing, so you might as well add it if you’ve got it!

Vegetable stock: I like to use a bouillon base because they’re less expensive than buying store-bought cartons of veggie stock, or if I have time I make my super easy Homemade Vegetable Stock using leftover veggie scraps, I’ll do that!

Spices: We use a mix of fresh garlic, plus dried dill, thyme and rosemary for mouthwatering flavor!

What Kind of Rice Should I Use?

Amazing question! I used brown rice in this recipe, but really any type of rice will work. Keep in mind that using parboiled or even white rice might change the cooking time a bit, so keep an eye on the soup if you’re using these.

Another option is to add pre-cooked rice to the soup, rather than cooking it in the soup! If you do this, you can decrease the amount of veggie stock by 1-2 cups, based on your soupy-ness preferences, since the rice won’t need to absorb any of the water since it’s already cooked.

If you have some extra time and veggie scraps lying around, why not try making this soup with my Homemade Vegetable Stock?! It seriously requires almost no effort to make and costs nothing since we use kitchen scraps!

Time to Make Lemony Chickpea Soup!

All aboard the soup train because it’s leaving the station! Time to make this creamy dreamy delicious soup. I’m drooling just thinking about it, so let’s begin:

1. Start by placing a large pot over medium heat and adding your oil. Once the oil has warmed up, add the onion, garlic, carrot and celery. Sauté until the onion is translucent, about 3-4 minutes.
2. Add the thyme, rosemary, dill, red pepper flakes, salt and pepper and sauté for another 1-2 minutes until fragrant.
3. Then, add the veggie stock, soy milk, chickpeas and uncooked brown rice and stir to combine. Increase the heat to high until the soup comes to a light boil, then reduce back down to low and cover to simmer for about 20-25 minutes, or until the brown rice is cooked through.
4. Stir in the miso paste, lemon juice, nutritional yeast and spinach. Make sure the miso paste melts into the soup by giving it a few stirs. Serve and enjoy!

Storing Leftovers

I’m gonna be so real with you… If you store this soup in the fridge, there’s a big chance that the rice in the soup will absorb a lot of the liquid. But guess what, it still tastes AMAZING when you reheat it, even though it takes on more of a stew consistency than a soup.

With that being said, if you want it to stay a true soup, I recommend eating it fresh after cooking. Otherwise, you can add another cup or two of veggie stock when you’re reheating, but understand that the flavors might be diluted a bit!

If you’re cool with the stew consistency, I recommend storing leftovers in an airtight container for up to 4 days!

More Easy Chickpea Recipes

Actually Tasty Chickpea Kale Salad with Creamy Tahini Ranch

Actually Tasty 15-Minute Air Fryer Chickpea Snack (With Canned Chickpeas!)

The Easiest 20-Minute Healthy Barbecue Chickpea Salad

30-Minute Spiced Chickpea Stew (High Protein Meal!)

Apple Dill Chickpea Mash

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

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Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!