Ragi Soup Recipe
Ragi Soup is a nutritious, wholesome Indian dish made with ragi flour (finger millet), mixed vegetables, and spices. Make this comforting, nutritious soup with my easy recipe.
Here are some more soup recipes: Drumstick Soup, Tomato Shorba, Tomato Florentine Soup, Tomato Basil Bisque, Cuban Chicken Soup, Pumpkin Broccoli Soup, and Tom Kha Soup.
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Table of Contents
About Ragi Soup
My dad is a great cook. In addition to his classic recipes, he also likes to experiment with new ingredients. He is also a diabetic and has been trying many millet recipes these days. Whenever something turns out well, he brings it for us as well. I have already shared the Ragi Ambli recipe with you all.
This finger millet soup is his recipe. You will not know it’s made of ragi until someone tells you. It has a tangy, spicy flavor and a nice crunch from the veggies.
Vegetable Ragi Soup is a vegan, gluten-free soup made with ragi flour (finger millet), a few crunchy veggies, and seasonings.
It is easy to make, comes together in under 30 minutes, and is a great soup recipe for quick dinners. Serve ragi soup with some garlic bread or a salad for a light meal.
Ingredients
Ragi (Four Finger Millet Flour) – You can easily find it at local Indian grocery stores or order it from Amazon.
Veggies – I used carrots and green beans, but you can use any vegetable you like, such as mushrooms, broccoli, green peas, sweet corn, or bell peppers.
Others – You will also need basic pantry ingredients such as oil, onion, ginger, garlic, salt, pepper, cilantro (fresh coriander leaves), and lime juice to make this ragi soup recipe.
You can skip the onion and garlic to make a no-onion, no-garlic version of the soup.
Water can be replaced with vegetable broth for an even more wholesome flavor.
You can add a little turmeric powder to this ragi vegetable soup recipe. Add green chillies for a spicy kick.
How To Make Ragi Vegetable Soup
Step 1: Stir 2 tablespoon of ragi flour with ½ cup of water in a bowl until lump-free. Keep aside.
Step 2: Heat 2 teaspoon of oil in a pan over medium heat.
Step 3: Once the oil is hot, add the following ingredients and cook for 2 minutes, stirring frequently.
- ¼ cup finely chopped onions
- 1 teaspoon grated ginger
- 2 teaspoon chopped garlic
Step 4: Add 4-5 green beans (finely chopped), ½ carrot (finely chopped), and 2 and ½ cups of water to the pan and mix well.
Step 5: Once the soup comes to a boil, cover the pot and cook for 3-4 minutes.
Step 6: Add the ragi slurry to the pot and cook for 2-3 minutes.
Step 7: Add ½ teaspoon salt, ½ teaspoon black pepper powder, 1 tablespoon chopped cilantro, and 1 tablespoon lime juice, and mix well.
Step 8: Check for salt and pepper and add more if required.
Step 9: Serve ragi soup hot.
Storage Suggestions
Leftover ragi soup can be stored in an airtight container in the refrigerator for 3-4 days. Heat well in a pan or microwave before serving.
Other Millet Recipes We Recommend
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Ragi Soup Recipe
Ingredients
- 2 tablespoons ragi flour (finger millet flour)
- 3 cups water (divided)
- 2 teaspoons oil
- ¼ cup finely chopped onions
- 1 teaspoon grated ginger
- 2 teaspoons chopped garlic
- 4-5 green beans (finely chopped)
- ½ carrot (finely chopped)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper powder
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 tablespoon lime juice
Instructions
- Stir ragi flour and ½ cup water to make a lump-free mixture. Keep aside.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add finely chopped onions, grated ginger, and chopped garlic, and cook for 1 minute, stirring frequently.
- Add green beans, carrot, and 2 and ½ cups of water to the pan and mix well.
- Once the soup comes to a boil, cover the pot and cook for 3-4 minutes.
- Add the ragi mixture to the pot and cook for 2-3 minutes.
- Add salt, black pepper powder, cilantro, and lime juice and mix well.
- Check for salt and pepper and add more if required.
- Serve hot.
This is my go-to recipe for a heart-warming soup.