We started experiencing winter days after we moved to Hongkong. Soups will be a perfect and wholesome one for cold dinner nights. Sometimes if you are bored to cooking an elaborate dinner, you can just make this Ragi vegetable soup. It is very filling and healthy too. Usually, we add cornflour as a thickener to the soups. In this soup, we are using Ragi flour | Finger millet flour. The addition of mixed vegetables, ragi flour, and pepper makes it very tasty and healthy too. We have lots of varieties of soup recipes in Jeyashris kitchen. This is a healthy gluten-free soup recipe. I have added ghee in this recipe, but if you want to make it vegan, you can replace it with olive oil or normal cooking oil too. You can check out our other popular soup recipes
Hot and sour vegetable soupCarrot pumpkin soupChettinad cauliflower soup
Ragi soup recipe
In a pan add ghee and add the bay leaf and crushed garlic.Saute this for a minute.
Now add the mixed veggies and saute for a minute.
Add 2 cups of water to this.Add salt to this and mix well.Let this boil for 7-9 minutes.
I prefer the veggies to be crunchy in this Ragi soup. If you want very soft cook for 2 more minutes.
Add 2 tbsp of ragi powder in a bowl and add ¼ cup of water.Mix well without any lumps.
Add this to the soup.Mix well without any lumps.
Now add the pepper powder to this.
Let this boil for 3 minutes. Stir in between.Switch off the flame. Discard the bay leaf before serving.
Ragi vegetable soup is ready.Serve hot.
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