Vegan Magiritsa
Experience a plant-based twist on a Greek classic with this Vegan Magiritsa recipe, a hearty and nourishing soup that's perfect for any occasion. Packed with umami-rich portobello and shiitake mushrooms, vibrant greens like spinach or chicory, and a fragrant medley of fresh dill and parsley, this dish brings out the best of Mediterranean flavors. Simmered in a savory vegetable broth with short-grain rice and brightened by a zesty splash of lemon, this comforting vegan soup beautifully balances earthy, tangy, and fresh notes. Ready in just 50 minutes, it's a wholesome option for a quick dinner or a flavorful centerpiece for Easter celebrations. Whether you're a seasoned vegan or simply looking to add exciting plant-based dishes to your repertoire, this Vegan Magiritsa is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 stalks spring onions, sliced
- 3 cloves garlic cloves, minced
- 200 grams portobello mushrooms, chopped
- 100 grams shiitake mushrooms, chopped
- 200 grams leafy greens (spinach or chicory), chopped
- 1 bunch dill, chopped
- 1 bunch fresh parsley, chopped
- 1 liter vegetable broth
- 100 grams short-grain rice
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the sliced spring onions and minced garlic, cooking for an additional 2 minutes until fragrant.
Add the chopped portobello and shiitake mushrooms to the pot. Cook, stirring occasionally, until they release their juices and begin to brown, about 5-7 minutes.
Mix in the chopped leafy greens, dill, and parsley. Cook until the greens are wilted, about 3 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to a simmer and stir in the rice, lemon juice, lemon zest, salt, and black pepper.
Cover and cook for about 20 minutes, or until the rice is tender.
Adjust seasoning with more salt, pepper, or lemon juice as needed before serving.
Ladle the soup into bowls and enjoy hot.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 29.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 640 mg | 49% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4908 mg | 104% | |
*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.
