Fasting vegan mushroom magiritsa (Greek Easter soup) with tahini
Fasting magiritsa with tahini is a tasty twist on the traditional Greek Easter soup. Without meat but with creamy tahini, it's rich and flavorful. This simple yet satisfying soup from Mount Athos is cherished during Easter celebrations for its taste and tradition, bringing joy to fasting periods.
We put the mushrooms, onions, pepper, orange and water in a kettle and boil for a few minutes.
We open the kettle and add rice, the cubed vegetables, the lettuces and the spring onions.
We close the kettle and let the food boil for about 10 minutes.
Just before we remove the food from the heat, we add the dill and parsley and prepare the tahini and lemon.
We put the tahini and lemon very slowly into the cooking pot and mix with gentle movements.
If we don't have kettle we can use a pot, it's just that the cooking time will be longer.
