Vegetarian Magiritsa
Celebrate the flavors of Greek Easter with a wholesome twist in this **Vegetarian Magiritsa**, a plant-based adaptation of the classic festive soup. Brimming with vibrant greens like shredded romaine, fresh dill, parsley, and mint, this hearty dish gets its savory depth from sautéed mushrooms and a rich vegetable broth. The addition of rice makes it satisfyingly filling, while a splash of fresh lemon juice brightens the flavors, creating a comforting yet refreshing bowl of goodness. Perfect as a light dinner or celebratory starter, this recipe is easy to prepare in under an hour, making it ideal for both busy weeknights and special occasions. With its fragrant herbs and nourishing ingredients, this Vegetarian Magiritsa is a healthful, flavor-packed homage to its traditional Greek roots—suitable for vegetarians and a treat for any soup lover!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 5 pieces spring onions, chopped
- 3 cloves garlic cloves, minced
- 1 head romaine lettuce, shredded
- 1 bunch dill, chopped
- 1 bunch parsley, chopped
- 1 tablespoon fresh mint, chopped
- 6 cups vegetable broth
- 2 cups white or brown mushrooms, chopped
- 0.5 cup rice
- juice of two lemons
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and spring onions to the pot, sautéing for 5-7 minutes until they become translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the shredded lettuce, chopped dill, parsley, and mint. Sauté for another 3 minutes, allowing the greens to wilt slightly.
Pour in the vegetable broth and add the chopped mushrooms. Bring the mixture to a simmer.
Once simmering, add in the rice, stirring well. Cover and allow the soup to cook for 20-25 minutes or until the rice is tender.
Season the soup with salt and pepper to taste.
Finally, stir in the lemon juice, adjusting to preference.
Remove the pot from the heat. Serve hot, garnished with additional dill or parsley if desired.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 46.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 660 mg | 51% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6244 mg | 133% | |
*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.
