Ingredients

• 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.