Traditionally this soup is made with offal, cut in pieces, and is served after midnight, at the end of the Christian liturgy. This is a vegan version with mushrooms, but it is really tasty and extremely aromatic!

Serves: 4 Prep. time: 15′ Cooks in: 30′ Ready in: 45′

500 g mixed mushrooms (e.g. shiitake, portobello, white, chestnut), sliced, pat dried
4 spring onions, chopped
400 g spinach, chopped
300 g roman lettuce, chopped
1 small bunch parsley, finely chopped
1 small bunch dill, finely chopped
½ cup extra-virgin olive oil
2 tbsp tahini
1 lemon, juice and zest
1 lt vegetable stock
salt, pepper

Step 1
In a large pan with heavy bottom heat oil on high heat and cook mushrooms, onions, spinach and lettuce until wilted, for 2′-3′. Stir in dill and parsley and add half hot stock. Season with a little salt, cover with lid and simmer on low heat for 30 minutes.

Step 2
In a bowl beat tahini in a cup of hot water. Stir in the soup along with lemon juice and zest. Check for salt and season accordingly. Serve in bowls with freshly ground black pepper.

For a more hearty version, stir on 1/3 cup rice for soups, 20 minutes before removing pan from heat, adding extra stock and salt if necessary.

Και η συνταγή στα ελληνικά: Vegan μαγειρίτσα

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