Greek Easter Mageiritsa Soup

Greek Easter Mageiritsa Soup

Plant Based / Dairy Free / Gluten Free 

Serves 4

In Greece, this Easter soup is always served after midnight on the eve of Easter Sunday, to break the 40 day lent. It is traditionally prepared using offal of the Sunday lamb, rice and greens. Our recipe is a delightful plant based version, combining all the fresh greens and herbs but with oyster mushrooms for theif “meaty” texture. It is a wonderfully light, delicate, yet wholesome soup, packed full of flavour and goodness. Although traditionally prepared at Easter, this soup is too good to only have once a year. Here, at C&B, we enjoy it all year round. We hope that you will too!

Ingredients

1tbsp olive oil

10 spring onions finely chopped

1 large white onion, peeled & finely chopped

150g Arborio rice 

1 glass white wine

1 large romaine lettuce or 3-4 little gems, finely chopped

50g fresh dill, finely chopped

2lt prepared vegetable stock

300g oyster mushrooms, finely chopped

2 tbsp plain flour, mixed with 3 tbsp cold water

3 heaped tbsp tahini

2-3 lemons juiced

2 tbsp soy sauce

100g fresh flat leaf parsley, finely chopped

Salt & pepper to taste

A drizzle of cream of choice to serve (optional)

Method

In a large deep saucepan, sauté the spring onions and white onion with the olive oil over medium heat. Add the rice and stir for a few minutes. Pour in the wine and allow it to reduce to half. Add all the lettuce, all the oyster mushrooms and half the dill. Sauté while stirring for a couple of minutes and pour in the prepared stock. Bring to a boil and simmer until the rice is cooked, about 15 minutes.

Mix the flour with a little cold water and stir it into the soup.

In a small bowl or jug, whisk the  lemon juice with the tahini till it’s well incorporated. Stir the mixture into the soup along with the soy sauce.

Add the remaining dill, and parsley and adjust seasoning. If using, drizzle a drop of cream into each bowl before serving. Enjoy!