Ragi Vegetable Soup

This Ragi Vegetable Soup is a nutritious and warming dish with a delightful, earthy flavor from ragi flour combined with vibrant, fresh vegetables. The cumin, ginger, and pepper add warmth and depth, making it a perfect meal for cool weather. Ragi (finger millet) gives the soup a creamy texture, while the vegetables add crunch and color, resulting in a wholesome and filling soup that’s suitable for any meal.

For a Serving Size of Two:

Ingredients:

• 2 tablespoons ragi flour
• 150 grams diced carrots
• 100 grams chopped bell peppers
• 100 grams chopped tomatoes
• 50 grams chopped onions
• 50 grams diced zucchini
• 2 cups water broth
• 1 teaspoon olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander leaves

Procedure:

• In a small bowl, mix the ragi flour with 1/4 cup of water to form a smooth paste, ensuring there are no lumps.
• In a pot, heat olive oil over medium heat.
• Add cumin seeds and let them splutter. Then, add grated ginger and chopped onions, and sauté until the onions turn translucent.
• Add the carrots, bell peppers, tomatoes, and zucchini. Sauté the vegetables for 3-4 minutes, until they start to soften.
• Add turmeric powder, black pepper, and salt. Stir well.
• Pour in the vegetable broth (or water) and bring to a boil. Slowly add the ragi paste, stirring continuously to prevent lumps from forming.
• Reduce the heat and let the soup simmer for 10-12 minutes, stirring occasionally, until it thickens and the vegetables are tender.
• Remove from heat, garnish with chopped coriander leaves, and serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g