SPICY SWEET CORN AND MUSHROOM RICE SOUP vage icon


INGREDIENTS

  • Rice - 200 gm or 1 cup (as per US RATIO). (rinsed twice and soaked for 20 mins).
  • Vegetable broth - 800 ml to 1 litre.
  • Spring onions - 1 cup chopped
  • Sweet corn - 12 cup shelled.
  • Button mushrooms - 1012 no sliced.
  • Celery - 14 cup chopped.
  • Potatoes - 12 cup diced.
  • Carrots - 12 cup diced.
  • Garlic - 5 - 6 nos chopped.
  • Tabasco - 2 tsp
  • Chilly sauce - 1tbsp
  • Tomato sauce - 2 tbsp
  • Dried oregano - 1 tsp
  • Dried basil - 1 tsp
  • Bay leaf - 2 medium nos.
  • Pepper powder - 1 tsp
  • Salt to taste
  • Olive oil - 1 tbsp.
SPICY SWEET CORN AND MUSHROOM RICE SOUP

Procedure

In a heavy bottomed pot, heat olive oil, add the garlic and saute till brown.

Add the chopped onions and corn, potatoes and carrots.

Add the celery, mushrooms and continue to saute. Add the Basmati Rice and vegetable stock.

Add the tomato sauce, chilly sauce and tabasco, bay leaf, dried oregano and basil.

Season with salt and pepper.

Once the liquids come to a boil reduce the heat and continue to cook on slow heat till the Basmati Rice is cooked.

Garnish with Coriander and serve hot.