Mushroom Soup with Celeriac and Fenugreek (A Version of Vegan Magiritsa or Manitaritsa)

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The magiritsa is a traditional Easter soup we prepare and eat in Greece and it’s made from lamb offal (awful, right?).

In the past, Mary hated this soup, whereas I liked it a lot. When we realized a few years ago that what we eat is not food, but a sentient being, we began eating new wonderful culinary creations, full of flavors and free of blood and pain.

One of those delicious foods is the manitaritsa, a veganized version of magiritsa, where lamb offal is replaced by mushrooms.

The manitaritsa we created has a few additions that make the difference such as celeriac, fenugreek seeds, ground flaxseeds, and sesame.

Regarding the mushrooms, we mainly used oyster mushrooms and a few crimini. You can also use a mix of mushrooms to give a richer flavour to your soup.

If you don’t know the fenugreek yet: it has many health benefits and is used in cooking (Indian, Turkish, Ethiopian, etc.) in various ways and forms (seeds, powder, fresh leaves, sprouts).

More recipes with fenugreek are coming soon!

We hope you’ll prepare this mushroom soup and tell us how you found it!

Mushroom Soup with Celeriac and Fenugreek (A Version of Vegan Magiritsa or Manitaritsa)

Pelagia & Mary – Greek Appetite
A traditional Greek Easter soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine greek
Servings 4


  • 300 gr oyster mushrooms
  • 100 gr crimini mushrooms
  • 100 gr celeriac
  • 50 gr rice
  • 1 lettuce
  • 8-9 spring onions
  • 1 onion
  • 3 garlic cloves
  • fresh dill
  • 5 tbsp extra virgin olive oil
  • 1 tbsp fenugreek seeds*
  • ½ tsp nutmeg
  • ½ tsp dill seeds
  • pepper, salt
  • approx. 600-700ml water

For serving

  • 1 tbsp sesame seeds
  • 2 tbsp freshly-ground flaxseed
  • juice of one lemon


  • Cut the onion, the garlic, the spring onions, and the celeriac into small pieces, and the mushrooms in slices. You can cut the oyster into slices with your hands.
  • Add the olive oil into a pot, the spices and then, the onion and the garlic.
  • Continue with the mushrooms, the celeriac, and the spring onions.
  • Sauté for about 10 minutes.
  • Add the rice and the lettuce cut in large chunks and mix.
  • Add enough water to cover and let cook over medium heat for about 20-25 minutes.
  • Turn off the heat and add a bit of fresh dill in the pan.
  • In your blender or food processor, grind the whole flax seeds and the sesame.
  • Put this mixture in a bowl with lemon and a bit of the soup, mix with a spoon and add it back in the pan.
  • Serve in bowls and add lemon juice and fresh dill.


* Fenugreek seeds leave a slightly bitter taste, that’s why we roast them first. If you want to eliminate it completely, you can soak them overnight.
Keyword mushrooms, soup, traditional, vegan