Vegan Magiritsa (Vegan Greek Easter soup)

Try something different this Easter and prepare this Vegan Magiritsa (Vegan Greek Easter Soup).  Equally delicious and meat free!!

What is Magiritsa (Greek Easter Soup)?

Magiritsa or Mayiritsa is a traditional Greek soup consumed on Easter when we break fast.  It is the end of fasting period and thus the meaty variety one is the most common one in Greek cuisine.

My daughter has always hated Magiritsa and no matter how much I cleaned the offal whilst preparing the traditional Magiritsa, my daughter would simply refuse to touch her plate!

Thus, I had to improve and that is what led me to this Vegan Magiritsa (Vegan Greek Eater Soup) recipe.

Vegan Magiritsa ( Vegan Greek Easter soup) with  mushrooms 

In this Vegan version of Magiritsa I use mushrooms instead of goat offal such as liver, kidneys, intestines. Mushrooms have the same bite to offal but taste nicer.

I don’t have a preference in any particular  mushroom variety and I use whichever I find as long as they are fresh. Any button, cap, flat or portobello mushrooms will do. Sometimes a mix of mushrooms brings is all you need.


Vegetarian Magiritsa (Vegetarian Greek Easter soup)

Another tasty variation of this traditional dish is with avgolemono, ie egg-lemon sauce. The preparation is the same as in this Vegan Magiritsa with the only difference of adding the evgolemono sauce at the end, ir prior to serving.


Other Easter recipes you will love:

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Side dishes:


Vegan Magiritsa soup

Vegan Magiritsa ( Vegan Greek Easter soup)

Rating: 5.0/5
( 1 voted )
Serves: 4-6 Prep Time: Cooking Time:


Vegan Magiritsa 

  • 700gr muschrooms
  • 700mls water or vegetable broth
  • 60mls extra virgin olive oil
  • 60mls white wine (optional)
  • 4-5 spring onions
  • 1 small yellow onion
  • 3 tablespoons of rice ( arborio)
  • 10 sprigs dill
  • Lemon juice from 1 1/2 lemons
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  • dill
  • lemon slices



  1. To prepare this Vegan Magiritsa (Vegan Greek Easter soup) start by gathering all your ingredients. Wash the mushrooms, slice the onions and dill and set aside.
  2. Pat dry the mushrooms with kitchen paper and remove the stalks. Continue by slicing both stalks and mushrooms caps. Slice them into 1cm for the stalks and 0.5-1cm for the caps.
  3. Continue by slicing the spring onion and yellow onion. Slice the yellow onion thicker than the spring onion.
  4. Pour extra virgin olive oil in a saucepan and sauté first the yellow onion for approximately 1 minute, followed by the spring onions for 2-3 minutes further.
  5. It is now time to add the chopped mushrooms. Sauté them sauté until there is no more moisture in the pan. This will take some time as the mushrooms will ooze out their juices. At this stage you can add white wine if you wish (optional).
  6. Add the rice to the saucepan and pour either warm water or vegetable broth in batches, just like how you make risotto.
  7. Season with salt and ground pepper to taste.
  8. Slice the dill and add it just before the rice is cooked.
  9. Finally add the lemon juice, stir and enjoy!
  10. Serve with lemon juices and extra dill.


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