Crispy Rice Soup
by Tarla Dalal
Added to 196 cookbooks
This recipe has been viewed 25716 times
A choice of vibrant veggies, sautéed and added to 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!
- Heat the oil in a deep non-stick pan, add the cauliflower, carrots, celery and spring onions and sauté on a medium flame for 2 minutes.
- Add the vegetable stock, tomatoes, lettuce, salt and pepper powder and mix well.
- Bring to boil and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Garnish with crispy rice and serve hot with chillies in vinegar.
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