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!

This recipe has been viewed 91015 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

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