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!
Crispy Rice Soup recipe - How to make Crispy Rice Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
- 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 per serving
| Energy | 97 cal |
| Protein | 1.5 g |
| Carbohydrates | 5.5 g |
| Fiber | 2.9 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 712.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 35.2 mg |
| Folic Acid | 31.1 mcg |
| Calcium | 64.9 mg |
| Iron | 1.4 mg |
| Magnesium | 16.7 mg |
| Phosphorus | 170 mg |
| Sodium | 37.3 mg |
| Potassium | 137.6 mg |
| Zinc | 0.3 mg |
Outbrain
Healthy clear non spicy soup with cauliflower, carrots and tomatoes cooked in a vegetable stock.
A very different approach of cooking rice. Its quite an unique dish with a variety of flavours infused well. The soup is tasty and rich in nutrients.