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Veggie Rice Soup Recipe

Veggie Rice Soup is a popular Indian Soups and Stews
Author :
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Preparation Time :
45 minutes
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Soak rice, moong, channa and tuvar dal for about 30-45 minutes.
    2. Take a pressure cooker and add the soaked items, along with the vegetables and the green chillies to it.
    3. Add 1 cup of water. Basically, this should cover all the ingredients.
    4. Then, add a dab of butter or 2 tsp of it to the mixture.
    5. Close the lid and pressure cook the above ingredients and remove it from the oven after you hear 3 whistles from the pressure-cooker.
    6. While you are waiting to let the cooker to cool down, do the following.
    7. Chop some cilantro and mint.
    8. In another small saucepan, fry some bread croutons in ghee and keep aside.
    9. 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).
    10. Add about 2-3 cups of water (based on how thick or thin you want this soup to be) to the mixture.
    11. Add pepper, red chilli powder, turmeric, asafoetida, salt and the bread croutons.
    12. Heat it until it becomes very hot (don't let it overboil).
    13. Add the chopped mint or cilantro leaves.
    14. Serve topped with croutons.


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