Mushroom Soup with Celeriac and Fenugreek (A Version of Vegan Magiritsa or Manitaritsa)
A traditional Greek Easter soup
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
