A vegan twist on the traditional Greek Easter soup, Mageiritsa, featuring earthy mushrooms, fresh greens, and a tangy tahini-lemon sauce. The broth becomes silky and rich, perfectly complementing the tender vegetables and rice. This dish is a celebration of simple yet bold flavors, ideal for those seeking a plant-based alternative to a classic recipe.
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Heat the olive oil in a pot and sauté the white onion and spring onions until softened and fragrant.
Add the brown and white mushrooms to the pot and sauté until they become soft and release their juices.
Add the rice and season with salt, pepper, paprika, and garlic. Stir well to combine.
Pour in the white wine and cook until the alcohol evaporates, stirring occasionally.
Add the lettuce and spinach in batches, stirring each time until they soften and wilt.
Pour in the water and add the veggie stock cube. Bring to a boil, then reduce the heat and simmer until the rice and vegetables are cooked through.
Add the chopped dill and lower the heat to a gentle simmer.
In a bowl, whisk together the tahini, half the lemon juice, and 1 tablespoon of the boiled water from the soup.
Add the remaining lemon juice and boiled water to the bowl, whisking until smooth and creamy.
Slowly pour the sauce into the pot while stirring continuously to incorporate it into the soup.
Turn off the heat and let the soup rest for a few minutes before serving.
If you prefer a thicker soup, reduce the amount of water slightly or simmer for a longer time.
You can substitute fresh spinach with frozen spinach if fresh is unavailable.
For a more intense flavor, use a mix of wild mushrooms instead of standard brown and white mushrooms.
Can I use a different type of rice?
Yes, you can use any short-grain rice, but adjust the cooking time as needed.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and reheat it gently before serving. Add the tahini-lemon sauce just before serving for the best texture.
What can I use instead of tahini?
You can substitute tahini with cashew butter or almond butter for a similar creamy texture.
How do I adjust the seasoning?
Taste the soup before adding the sauce and adjust the salt, pepper, and paprika to your preference.
Hello , as a vegetarian of 8 years , I share my vegetarian recipes and ideas. I hope you like it !
