Crispy Rice Soup
by Tarla Dalal

A choice of vibrant veggies, combined with vegetable stock, results in a flavourful soup that will rejuvenate you with its colourful appearance, crunchy texture and tangy interludes.

A garnish of freshly fried crispy rice, and an accompaniment of chillies in vinegar completes the picture, making the Crispy Rice Soup an easy but complete Chinese treat!

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Crispy Rice Soup recipe - How to make Crispy Rice Soup

4 cups clear vegetable stock
2 tbsp oil
2 tbsp finely chopped spring onion whites
3/4 cup finely chopped cauliflower
1/4 cup finely chopped carrots
1 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped tomatoes
2 tbsp chopped iceberg lettuce (optional)
salt and freshly ground black pepper (kalimirch) to taste

For The Topping
1/2 cup crispy rice

For Serving
chillies in vinegar

Method

Heat the oil in a deep non-stick pan, add the spring onion whites, cauliflower, carrot, celery and sauté on a medium flame for 2 minutes.
Add the clear vegetable stock, tomatoes, lettuce, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Top with crispy rice and serve hot with chillies in vinegar.

Nutrient values (Abbrv) per serving