Ragi Soup (Finger Millet Soup)

5 from 2 votes

Ragi soup is a comforting and nutritious meal made with ragi flour (finger millet), mixed vegetables, and spices. Vegan and Gluten free!

Course Appetizer

Cuisine Indian

Keyword finger millet vegetable soup, ragi soup, vegetable ragi soup recipe

Diet Gluten-Free, Vegan

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 169kcal

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!

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.