Crispy Rice Soup
by Tarla Dalal
Added to 199 cookbooks
This recipe has been viewed 35742 times
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!
- 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
|Vitamin A||402.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||33.7 mg|
|Folic Acid||7.3 mcg|
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