Veggie Rice Soup

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • Rice - 1 tbsp
  • Moong dal - 1 tbsp
  • Channa dal - 1 tbsp
  • Toor dal - 1tbsp
  • Sliced green chillies - 3
  • Vegetables:
  • Carrot[s] - 1 (chopped)
  • Shredded cabbage - 1 tbsp
  • Chopped spinach - 1 tbsp
  • French beans - 1 tbsp
  • Peas - 1 tbsp (optional)
  • Chopped Cilantro and mint - 1 tsp
  • Water - 3 cups
  • Pepper - 1 tsp
  • Red chilli powder - 1 tsp
  • Butter - 2 tsp
  • Turmeric - a pinch
  • Asafoetida [Hing] - a pinch
  • Salt to taste
  • Bread croutons - a handful, to garnish [Optional]

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.