Veganized traditional greek eastern soup

Vegan & Gluten free


  • 1 bunch of spring onions
  • 1 onion, diced
  • 1 cup olive oil
  • Dill
  • Fennel (optional)
  • 2 lettuces
  • 500 gr. white mushrooms
  • 1 tbsp. chickpea flour
  • 2 fresh artichokes (optional)
  • 1 shot of white wine
  • 1 cup almond milk
  • 2 lemons (juice)
  • 1 tbsp tahini or niseste
  • salt
  • pepper


Saute the mushrooms on the frying pan with a cup of olive oil and as soon as they are sautéed, add the spring onions and the dried onion. Add the artichokes, chopped together with one tablespoon of chickpea flour. Quench with wine, add the almond milk and the lemon juice. Boil for a quarter. Then add the lettuce, (after we have previously washed and chopped them) and cover them with water until all of our ingredients are covered (about 1 glass). In a small bowl, beat a lemon juice with a tablespoon of tahini or simmer until it will become like a cream. Once the artichokes are cooked (about 20 minutes), add the lemon zest and tahini / niseste and let it boil a little more until our mushrooms are cooked (at the same time we shake the pot slightly, to go everywhere) – about 5- 10 minutes.

Serve with lemon slices and dill optional

Bon appetite and a happy Easter!

Recipe by Mama