Ragi soup recipe is a comforting and nutritious Indian meal made with ragi flour (finger millet), mixed vegetables, and spices. Vegan and gluten-free!
If you are on a weight loss journey, soups can be of great help. Besides weight loss, soups are also a perfect balanced meal. The best part is they provide enough room for experimentation. You may add your preferred meat, vegetables, spices, and herbs to create a delicious meal that is healthful and weight-loss friendly.
Having said that, here we bring you a healthy, delicious, and diabetic-friendly soup recipe. It is called Ragi Veg Soup. Ragi is loaded with several essential minerals that are required for your overall health.
What Is Ragi Soup?
Ragi Vegetable Soup is a delicious and nutritious soup recipe made with ragi flour (finger millet) along with some crunchy vegetables and seasonings. It is a weight-loss and diabetic-friendly soup option.
Ragi Vegetable Soup 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.
- Oil: Used olive oil.
- Ginger and Garlic: I used freshly minced ginger and garlic.
- Vegetables: I used onions, carrots, red bell pepper, green beans, and green peas. Mushrooms, cabbage, broccoli, and sweet corn also can be used.
- 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: I used turmeric, cumin powder, salt, and pepper
- Lemon Juice: Use freshly squeezed fresh lemon juice for a slightly tangy taste. You may also use white vinegar or apple cider vinegar.
- Garnish: I used fresh coriander leaves. You can also use parsley or green spring onions.
How to Make Ragi Soup
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 three 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!
Serve ragi vegetable soup hot for lunch or dinner. You can also add a dollop of plain yogurt on top of the ragi soup before serving.
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.
- 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 rice and creamy.
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 in managing weight, improving digestion, and maintaining overall health. Adding veggies to the soup makes it even more nutrient-rich.
More Ragi Recipes
More Soup Recipes
- Carrot Ginger Soup
- Lentil Soup
- Sweet Corn Soup
- Creamy Tomato Soup
- Broccoli Spinach Soup
- Sweet Potato Soup
- Lauki Soup
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- 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
- 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!