Ragi Soup Recipe (Finger Millet Soup In 20 Minutes)
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Make a creamy, vegan, gluten-free ragi soup with finger millet flour, vegetables, and warming spices in 20 minutes.
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.
Table of Contents
My dad is a great cook. In addition to his classic recipes, he also likes to experiment with new ingredients. He 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 one-pot soup made with ragi flour (finger millet), a few crunchy veggies, and seasonings.
It is easy to make, comes together in under 20 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. Use regular or sprouted ragi flour. Sprouted ragi flour digests more easily and tastes a touch sweeter.
- 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 chilies for a spicy kick.
How To Make Ragi Vegetable Soup
Step 1: Stir 2 tablespoon of ragi flour into ½ cup of room-temperature water in a bowl until lump-free. Keep aside. This is the most important step. Skip it, and you will end up with grainy lumps in your soup.
Step 2: Heat 2 teaspoon of oil in a pan over medium heat. 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 3: Add 4-5 green beans (finely chopped), ½ carrot (finely chopped), and 2 ½ cups of water to the pan, then mix well.
Step 4: Once the soup comes to a boil, cover the pot and cook for 3-4 minutes, just long enough for the vegetables to soften but stay crunchy.
Step 5: Slowly pour the ragi slurry into the pot while stirring continuously. Keep stirring for 3 minutes. The soup will thicken into a creamy, velvety consistency.
Step 6: Add ½ teaspoon salt, ½ teaspoon black pepper powder, 1 tablespoon chopped cilantro, and 1 tablespoon lime juice, and mix well. Check for salt and pepper and add more if required.
Step 7: Ladle into bowls and serve hot.
Pro Tips By Neha
- Toast the ragi flour first for a deeper, nuttier flavor. Dry-roast it in a pan on low heat for 2 minutes until fragrant, then make the slurry.
- Do not add ragi flour directly to hot water; always whisk it into room-temperature water first.
- Skipping the constant stirring when you pour the slurry in can make the soup lumpy. Make sure to stir continuously.
- Do not overcook the vegetables. They should still have a slight bite.
- Do not use more ragi flour. It will turn your soup into a porridge.
Variations
- Ragi Badam Soup: Blend 8–10 soaked, peeled almonds into the slurry for a buttery finish.
- Spicy Tomato Ragi Soup: Stir in ½ cup tomato puree with the vegetables for a tangy twist.
- Creamy Coconut Ragi Soup: Replace 1 cup of water with coconut milk for a South Indian-style creamy version.
- Chicken Ragi Soup: Fold in ½ cup shredded cooked chicken with the vegetables.
- Buttermilk Ragi Soup: Swap 1 cup of water with thin buttermilk.
Storage Suggestions
Leftover ragi soup can be stored in an airtight container in the refrigerator for 3-4 days. Warm gently on the stove over low heat, stirring often. Avoid microwaving on high, as it makes the texture gummy. The soup thickens overnight, so add a splash of water or broth when reheating.
You can also freeze the soup in portion-sized containers for up to 1 month. Thaw overnight in the fridge before warming.
Other Millet Recipes We Recommend
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Ragi Soup Recipe (Finger Millet Soup)
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 of room temperature water to make a lump-free mixture. Keep aside. This is the most important step. Skip it, and you will end up with grainy lumps in your soup.
- 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, just long enough for the vegetables to soften but stay crunchy.
- Slowly pour the ragi slurry into the pot while stirring continuously. Keep stirring for 3 minutes. The soup will thicken into a creamy, velvety consistency.
- Add salt, black pepper powder, cilantro, and lime juice and mix well.
- Check for salt and pepper and add more if required.
- Ladle into bowls and serve hot.
This is my go-to recipe for a heart-warming soup.