Ragi Soup
on May 02, 2024
Ragi Soup is a nutritious and wholesome soup made with ragi flour and veggies. Make it using my easy recipe.
Here are some more soup recipes: Drumstick Soup, Tomato Florentine Soup, Tomato Basil Bisque, Cuban Chicken Soup, and Tom Kha Soup.
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 is trying out many millet recipes these days. Whenever something turns out well, he brings it for us as well.
This 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 and gluten-free soup recipe prepared 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.
It is a great soup to include in your meals if you want a diabetic-friendly recipe or are on a weight loss journey. Serve it with some garlic bread or a salad for a light meal.
Ingredients
Ragi Four (Finger Millet Flour) – You can easily find it at local grocery stores or by ordering it from Amazon.
Veggies – I have used carrots and green beans, but you can use any vegetable you choose, such as mushrooms, broccoli, bell pepper, etc.
Others – You will also need basic pantry ingredients such as oil, onion, ginger, garlic, salt, pepper, cilantro (fresh coriander leaves), and lime juice.
You can skip onion and garlic to make a no-onion, no-garlic version of the soup.
How To Make Ragi Vegetable Soup
Stir 2 tablespoon ragi flour and ½ cup water to make a lump-free mixture. Keep aside.
Heat 2 teaspoon 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
Add 4-5 green beans (finely chopped), ½ carrot (finely chopped), 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 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.
Serve hot.
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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.
