Ragi soup or finger millet soup with vegetables.
Finger millet, also known as Ragi, is a highly nutritious and gluten-free grain that has gained popularity in recent years due to its numerous health benefits. When incorporated into a hearty vegetable soup, finger millet adds a delightful nutty flavor and boosts the nutritional value of the dish. This finger millet and vegetable soup recipe is a perfect choice for those looking to enjoy a wholesome and wholesome meal that is rich in fiber, vitamins, and minerals. With its versatility and delicious taste, this soup is not only a treat for your taste buds but also a great addition to your balanced diet. Try this finger millet and vegetable soup today to experience a wholesome and nourishing meal that supports your overall well-being.
Other ragi recipes – ragi rotti , ragi ambali, ragi milk, also please read the benefits of ragi / finger millet to know more about Ragi.

Ingredients

MetricUS Imperial

• tbsp thinly sliced carrots 2
• thinly cut green beans 3 tbsp
• finely chopped onion 2 tbsp
• 2 tbsp fresh corn
• 5 small cloves of garlic
• 1.5 tbsp ragi flour / finger millet flour
• 1/4 tsp pepper powder
• 3/4 tsp rock salt or salt to taste
• 1 tsp cooking oil or butter
• 2 cup water

ragi soup recipe |

Instructions

1. Heat oil in a pan over medium heat.
2. Add grated garlic to the pan. Fry until the garlic turns golden brown. Add chopped onions to the pan. Fry for 1 to 2 minutes until they become translucent.
3. Add the vegetables to the pan. Stir and cook for 2 to 3 minutes.
4. Add pepper powder and mix well.
5. Add water to the pan to cover the vegetables. Let the vegetables cook until they are almost 3/4 done.
6. Mix water with ragi flour, ensuring there are no lumps. keep it aside
7. Once the vegetables are 3/4 cooked, add the ragi flour mixture to the pan. Stir well.
9. Add salt and additional water if needed. Let the soup boil for 3 to 4 minutes.
10. The soup is ready to serve. If it thickens after cooling, add hot water to return it to the desired consistency.

Notes

A total of 2 1/4 cups of water was used in the recipe.
Adjust the consistency of the soup with hot water if needed before serving.