Veggie Rice Soup

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

How to Make Veggie Rice Soup

  • Soak rice, moong, channa and tuvar dal for about 30-45 minutes.
  • Take a pressure cooker and add the soaked items, along with the vegetables and the green chillies to it.
  • Add 1 cup of water. Basically, this should cover all the ingredients.
  • Then, add a dab of butter or 2 tsp of it to the mixture.
  • Close the lid and pressure cook the above ingredients and remove it from the oven after you hear 3 whistles from the pressure-cooker.
  • While you are waiting to let the cooker to cool down, do the following.
  • Chop some cilantro and mint.
  • In another small saucepan, fry some bread croutons in ghee and keep aside.
  • After the pressure has been released from the cooker, take a soup ladle or a big spoon and add the cooked ingredients to a blender. Now, add blended mixture to pressure-cooker (without the lid).
  • Add about 2-3 cups of water (based on how thick or thin you want this soup to be) to the mixture.
  • Add pepper, red chilli powder, turmeric, asafoetida, salt and the bread croutons.
  • Heat it until it becomes very hot (don't let it overboil).
  • Add the chopped mint or cilantro leaves.
  • Serve topped with croutons.