Ragi soup recipe is a comforting and nutritious Indian dish made with ragi flour (finger millet), mixed vegetables, and spices. This hearty soup is vegan and gluten-free.
I love making healthy soups at home, especially during the fall and winter seasons. Some of my favorites include lemon coriander soup, vegetable lentil quinoa soup, and tomato soup.
Having said that, I am sharing another healthy, delicious, and diabetic-friendly soup recipe. It is called Ragi Veg Soup. Ragi, also known as finger millet, is packed with essential minerals that support overall health.
If you are on a weight loss journey, this soup can be of great help. Besides weight loss, it is also a perfect balanced meal.
There are so many varieties of millets, and I'm gradually learning all about them. You can check out Indian millet recipes on my blog for healthier, nutritious dishes using millets like pearl millet (bajra), sorghum (jowar), little millet, and foxtail millet.
More Ragi recipes from my blog
- Ragi Ambli
- Ragi Malt (Ragi Porridge)
- Ragi Banana Dates Smoothie
- Ragi Makhana Smoothie
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What Is Ragi Soup?
Ragi Vegetable Soup is a wholesome and nutritious recipe made with ragi flour (finger millet) combined with a variety of crunchy vegetables and flavorful seasonings. It's an excellent choice for weight loss and is friendly for those managing diabetes.
Ingredients
- Ragi (finger millet) flour: Use regular or sprouted ragi flour. I used store-bought sprouted ragi flour. It is easily available in Indian grocery stores or on Amazon.
- Water: Water is used to make the ragi flour mixture/slurry and helps to cook the flour to a smooth and creamy texture.
- Ginger and Garlic: I used freshly minced ginger and garlic.
- Vegetables: I used onions, carrots, red bell pepper, green beans, and green peas in the soup. You can also add mushrooms, cabbage, broccoli, and sweet corn for extra variety and flavor.
- Vegetable broth (or water): I used water in this recipe, You can use store-bought low-sodium vegetable broth for the best flavor.
- Spices and Seasoning: Turmeric, cumin powder, salt, and pepper
- Lemon Juice: Use freshly squeezed fresh lemon or lime juice for a slightly tangy taste. You may also use white vinegar or apple cider vinegar.
How to Make Ragi Vegetable Soup
Add 2 tablespoons of ragi flour to 1 cup of water. Mix well to ensure there are no lumps. Keep it aside. If you like a thicker soup, then use three tablespoons of ragi flour.
Heat 2 teaspoons of olive oil, and add 1 teaspoon ginger (minced), 1 teaspoon garlic (minced), and 1 green chili (finely chopped). Saute for a minute.
Then add 1 small onion (finely chopped). Saute until they soften and turn translucent.
Add 1 cup of chopped mixed veggies like carrots, green beans, bell pepper, and green peas. Saute for 2 minutes until veggies are tender and crisp.
Then add spices like ¼ teaspoon turmeric powder, ½ teaspoon roasted cumin powder, salt, and pepper to taste. Saute for a few seconds.
Add 1 cup of water (or vegetable broth) and bring it to a gentle boil.
Next, add the ragi slurry and keep stirring constantly to avoid lumps. Reduce the heat to low and let the ragi soup simmer for about 4-5 minutes. Adjust the seasoning as needed.
Add 1 teaspoon lemon juice and 1 tablespoon coriander leaves. Mix well and switch off the flame.
Serve this soup hot, and enjoy!
Serving Suggestions
Serve ragi vegetable soup hot for lunch or dinner. For an extra touch, you can add a dollop of plain homemade yogurt on top before serving.
You can also pair a light salad, like chickpea cucumber salad, or black-eyed peas salad for a complete meal.
Storage Suggestions
Ragi soup tastes best when consumed fresh and takes less than 20 minutes to make it.
However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day.
Variations
- Other Veggies: You can add other veggies like sweet corn, mushrooms, broccoli, cabbage, etc.
- Herbs: I have added fresh coriander leaves. You can also use green spring onions or parsley.
- Protein: To make it protein-rich, you can add cooked chickpeas, any kind of beans, or edamame beans. You can also add small cubes of paneer or tofu.
- Coconut Milk: You can also add some coconut milk to make the soup rich and creamy.
- Nuts & Seeds: You can sprinkle some roasted nuts like walnuts, almonds, and seeds like pumpkin seeds and sunflower seeds for added crunch and nutrition.
FAQs
Yes, ragi soup is very good for your health. Ragi is a nutritious grain that is rich in fiber, calcium, and iron. It can help manage weight, improve digestion, and maintain overall health. Adding veggies to the soup makes it even more nutrient-rich.
More Indian Soup Recipes
Ragi Soup (Finger Millet Soup)
Ingredients
- 2 tablespoon ragi flour
- 1 cup water (to make ragi slurry)
- 2 teaspoons oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 green chili finely chopped
- 1 small onion finely chopped
- 1 cup mixed veggies (carrot, beans, bell pepper, peas)
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- salt to taste
- pepper to taste
- 1 cup water (or vegetable broth)
- 1 teaspoon lemon juice
- 2 tablespoons coriander leaves
Instructions
- Add two tablespoons of ragi flour to 1 cup of water. Mix well to ensure there are no lumps. Keep it aside. If you like a thicker soup, then use 3 tablespoons of ragi flour.
- Heat olive oil, and add minced ginger, garlic, and green chilies. Saute for a minute.
- Then add onions. Saute until they soften and turn translucent.
- Add chopped mixed veggies like carrots, green beans, bell pepper, and green peas. Saute for 2 minutes until veggies are tender and crisp.
- Then add spices like turmeric powder, roasted cumin powder, salt, and pepper. Saute for a few seconds.
- Add 1 cup of water (or vegetable broth) and bring it to a gentle boil.
- Next, add the ragi slurry and keep stirring constantly to avoid lumps. Reduce the heat to low and let the ragi soup simmer for about 4-5 minutes. Adjust the seasoning at this stage.
- Add lemon juice and coriander leaves. Mix well and switch off the flame.
- Serve this soup hot, and enjoy!
Notes
Variations
- Other Veggies: You can add other veggies like sweet corn, mushrooms, broccoli, cabbage, etc.
- Herbs: I have added fresh coriander leaves. You can also use green spring onions or parsley.
- Protein: To make it protein-rich, you can add cooked chickpeas, any kind of beans, or edamame beans. You can also add small cubes of paneer or tofu.
- Coconut Milk: You can also add some coconut milk to make the soup rich and creamy.
- Nuts & Seeds: You can sprinkle some roasted nuts like walnuts, almonds, and seeds like pumpkin seeds and sunflower seeds for added crunch and nutrition.
Nutrition
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