Soy-Free Magiritsa

Experience the comforting flavors of tradition with a modern twist in this Soy-Free Magiritsa, a lighter take on the classic Greek Easter soup. This wholesome recipe swaps meat for a vibrant medley of fresh vegetables like romaine lettuce, spring onions, and fragrant herbs such as dill and mint, creating a dish that’s both nourishing and flavorful. A silky avgolemono mixture of eggs and lemon juice elevates the soup with a creamy, tangy finish without the need for soy or dairy. Perfect as a seasonal celebration or a cozy weeknight dinner, this easy-to-make recipe is gluten-free, packed with Mediterranean flavors, and ready in just over an hour. Serve it hot, garnished with extra herbs, for a heartwarming bowl of goodness that’s sure to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 spring onions, chopped
• 1 cup fresh dill, chopped
• 2 heads romaine lettuce, shredded
• 0.5 cup fresh mint leaves, chopped
• 0.5 cup rice
• 6 cups chicken or vegetable broth
• 0.25 cup lemon juice
• 4 eggs
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Mix in the chopped spring onions and cook for an additional 3 minutes.

Step 4

Stir in the dill and cook, stirring constantly, for another minute.

Step 5

Add the shredded romaine lettuce and chopped mint leaves into the pot, and cook until wilted, about 5 minutes.

Step 6

Add the rice and stir it into the vegetable mixture, coating the rice with the oil and juices in the pot.

Step 7

Pour in the chicken or vegetable broth. Increase the heat to high and bring to a boil.

Step 8

Once the soup reaches a boil, reduce the heat to low and let it simmer for 25-30 minutes or until the rice is fully cooked.

Step 9

In a separate bowl, beat the eggs until they are frothy.

Step 10

Slowly whisk the lemon juice into the beaten eggs, blending them thoroughly.

Step 11

Gradually add a ladleful of the hot broth from the soup into the egg and lemon mixture, whisking constantly. This process is called tempering and prevents the eggs from curdling.

Step 12

Slowly pour the tempered egg mixture back into the pot of soup, stirring well to fully incorporate.

Step 13

Season the magiritsa with salt and black pepper to taste.

Step 14

Allow the soup to cook for an additional 5 minutes, ensuring it is well combined and heated through, but do not let it boil.

Step 15

Serve the soy-free magiritsa hot, garnished with additional fresh dill or mint if desired.

Nutrition Facts

Serving size	(3600.3g)

Amount per serving	% Daily Value*
Calories	1221.1

Total Fat 58.7g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 8297.7mg	0%
Total Carbohydrate 130.8g	0%
Dietary Fiber 49.1g	0%
Total Sugars 35.5g
Protein 70.1g	0%

Vitamin D 164IU	0%
Calcium 1406.7mg	0%
Iron 42.4mg	0%
Potassium 7191.2mg	0%

*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.

Source of Calories

Fat: 39.7%

Protein: 21.1%

Carbs: 39.3%