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Magiritsa: Greek Mushroom Soup For Easter [Vegan]

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Magiritsa is a traditional Greek dish served after the midnight church service to break the 40 day Great Lent period and is considered to be the best meal to gradually ease your digestive system back into its regular eating habits after the fasting period. Traditionally, it is made with lamb, greens, fresh herbs, and finished off with a lemon egg sauce, but this version uses mushrooms in place of meat and cornflour to create the texture added by egg.

Magiritsa: Greek Mushroom Soup For Easter [Vegan]


  • 1 big head of romaine lettuce, chopped
  • 1.75 pounds spinach, chopped
  • 1.1 pounds White Button mushrooms
  • 3 leeks, sliced
  • 1 bunch of fennel, parsley, mint, finely chopped
  • 8 scallions, finely chopped
  • 1/3 cup rice
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1 1/2 tablespoons cornflour
  • Salt and pepper


  1. Place spinach and lettuce in a large pot with a little bit of boiled water and press down on it until wilted. Add mushrooms, leeks, scallions, and herbs. Pour a little more boiling water, just enough to cover, and let cook. When ready, pour in olive oil and lemon juice and season with salt and pepper.
  2. In a bowl, combine cornflour with 5 tablespoons of the stock. Add it to the pot. Remove from heat when soup is thickened.

Nutritional Information

Total Calories: 1622 | Carbs: 116 g | Fat: 116 g | Protein: 52 g | Sodium: 704 mg | Sugar: 26 g





Delicious plant-based recipes made with wholesome ingredients and Mediterranean flavors! Hey, I am Lenia Patsi, a happy mom, wife, runner from sunny Greece! My sister, Dimitra, and I love cooking, so we created a blog where we share delicious plant-based recipes made with wholesome ingredients! Now I am cooking solo and my goal is to prove that healthy vegan food can be really awesome! So follow me on my culinary adventures at The Veggie Sisters.



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