Nothing warms the body more than a hearty lunch on a bitterly chilly day. Try making your own soup this winter instead of going out to eat. I bet that you will love ragi soup.
Ragi soup is a filling, flavorful one-pot supper on its own. This soup is not just tasty but a balanced meal with the essential vitamins, minerals, and fiber for your daily needs when various vegetables are added along with ragi flour.
More vegetables are better for you. So, feel free to include any locally grown, in-season vegetables that are offered at your neighborhood farmers market. It is strongly advised to include this soup in your meal plan if you are on a diet or weight reduction program!
Quick Tips Before You Start Making Finger Millet Soup
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Chop any vegetables that you and your children enjoy eating like carrots, capsicum (bell pepper), green beans, cauliflower, cabbage, broccoli, green peas, baby corn, mushrooms, sweet corn, spinach (palak), mustard greens, etc.
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The quantities of all the components can easily be changed as per your preferences.
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When the soup is served hot, the amount of water used in the recipe creates the ideal soup consistency. As the ragi soup cools, it gets thicker. In such an instance, add more water and reheat the mixture to the desired consistency.
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Generally, try to include cilantro. You might substitute it with parsley or spring onions as per your preference.
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If necessary, you may also add cooked chickpeas or other beans of your choice to make it more protein-rich.
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Tofu or paneer can also be added to the soup to offer extra protein.
Ragi Vegetable Soup Recipe
Ingredients For Ragi Soup or Finger Millet Soup
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1 cup mixed vegetables (carrot, peas, cauliflower, and beans)
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2 tbsp ragi flour
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1 tsp pepper powder
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Salt as needed
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1 tsp ghee
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1 bay leaf optional
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4 cloves garlic crushed
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2 and ¼ cups of water
Method to Prepare Finger Millet Soup
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Place the bay leaf and smashed garlic in a pan with the ghee.
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Saute it for 2 minutes.
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After adding the mixed vegetables, saute for a minute. To this, add 2 cups of water.
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Mix thoroughly and add salt. Let the mixture boil for 6 to 9 minutes.
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Cook for 2 more minutes if you want your veggies to be extremely soft.
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Pour 1/4 cup of water into a bowl with 2 tbsp of ragi powder. Combine well to avoid lumps.
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Add the ragi slurry to the soup.
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Combine well to avoid lumps.
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Stir and add the pepper powder.
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Boil the mixture for 3 minutes. Mix in between.
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Put out the flame. Before serving, discard the bay leaf.
The vegetable ragi soup is ready. Serve Hot!
Note:
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You can enhance this ragi soup by adding thinly shredded cabbage, baby corn, and sweet corn.
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You can also add coriander leaves and spring onions to this ragi soup.
