Soy-Free Magiritsa
Discover the comforting and flavorful embrace of **Soy-Free Magiritsa**, a wholesome twist on the traditional Greek Easter soup. Bursting with fresh herbs like dill and mint, this vibrant dish combines tender romaine lettuce, silky egg-lemon sauce (avgolemono), and nourishing rice, all simmered in a rich broth. Perfect for those avoiding soy, this lighter, vegetarian-friendly adaptation retains the soul of magiritsa’s creamy texture without compromising on taste. Ready in about 80 minutes, it’s an ideal choice for spring celebrations or a cozy, nutrient-packed dinner. Garnish with extra herbs for a bright, aromatic finish that will have your taste buds singing. "Easy magiritsa recipe," "soy-free Greek soup," and "healthy avgolemono soup" are just a few reasons this dish will become a favorite at your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 spring onions, chopped
- 1 cup fresh dill, chopped
- 2 heads romaine lettuce, shredded
- 0.5 cup fresh mint leaves, chopped
- 0.5 cup rice
- 6 cups chicken or vegetable broth
- 0.25 cup lemon juice
- 4 eggs
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Mix in the chopped spring onions and cook for an additional 3 minutes.
Stir in the dill and cook, stirring constantly, for another minute.
Add the shredded romaine lettuce and chopped mint leaves into the pot, and cook until wilted, about 5 minutes.
Add the rice and stir it into the vegetable mixture, coating the rice with the oil and juices in the pot.
Pour in the chicken or vegetable broth. Increase the heat to high and bring to a boil.
Once the soup reaches a boil, reduce the heat to low and let it simmer for 25-30 minutes or until the rice is fully cooked.
In a separate bowl, beat the eggs until they are frothy.
Slowly whisk the lemon juice into the beaten eggs, blending them thoroughly.
Gradually add a ladleful of the hot broth from the soup into the egg and lemon mixture, whisking constantly. This process is called tempering and prevents the eggs from curdling.
Slowly pour the tempered egg mixture back into the pot of soup, stirring well to fully incorporate.
Season the magiritsa with salt and black pepper to taste.
Allow the soup to cook for an additional 5 minutes, ensuring it is well combined and heated through, but do not let it boil.
Serve the soy-free magiritsa hot, garnished with additional fresh dill or mint if desired.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 35.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1407 mg | 108% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 7191 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
