Finger Millet / Ragi Vegetable Soup

Warm, comforting, and nutritious, this Ragi Vegetable Soup is an ideal choice for a wholesome meal that’s packed with fiber, vitamins, and minerals. Ragi, also known as finger millet, is a powerhouse of nutrients and when combined with fresh vegetables, it makes for a hearty and filling soup. Perfect for a cold evening or a light lunch, this soup is both delicious and nourishing.

Ingredients:

  • Ragi flour: 2 tablespoons
  • Mixed vegetables (carrot, beans, peas, spinach, etc.): 1 cup (chopped)
  • Onion: 1 small (finely chopped)
  • Tomato: 1 medium (pureed or chopped)
  • Garlic: 3-4 cloves (finely chopped)
  • Ginger: 1-inch piece (grated)
  • Green chilies: 1 (optional)
  • Olive oil or ghee: 1 tablespoon
  • Cumin seeds: 1 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Coriander powder: 1/2 teaspoon
  • Garam masala: 1/2 teaspoon
  • Salt: To taste
  • Black pepper: 1/4 teaspoon (optional)
  • Water: 3-4 cups (or as needed)
  • Lemon juice: 1 teaspoon (optional)
  • Fresh coriander leaves: For garnish
Chopped_vegetables

Instructions:

  1. Roast the Ragi Flour:
    In a pan, dry roast the ragi flour on medium heat for 2-3 minutes until it releases a nutty aroma. This step helps eliminate any raw taste and adds a toasted flavor to the soup.

  2. Prepare the Soup Base:
    In a large pot or pan, heat the olive oil or ghee. Add the cumin seeds and let them splutter. Add the chopped onion, garlic, and ginger, sautéing them until they turn golden brown and aromatic.

  3. Add Vegetables and Spices:
    Add the mixed vegetables to the pot and sauté for 3-4 minutes. Then, add the turmeric powder, coriander powder, garam masala, and a pinch of salt. Stir well to coat the vegetables with the spices.

  4. Cook the Tomato:
    Add the pureed or chopped tomato to the mixture. Let it cook for 2-3 minutes until the tomatoes soften and blend with the spices.

  5. Add Water and Simmer:
    Pour in the water and bring it to a gentle boil. Once it starts boiling, reduce the heat and let it simmer for 5-6 minutes to allow the flavors to meld.

  6. Make the Ragi Paste:
    In a separate bowl, mix the roasted ragi flour with a little water to make a smooth paste, ensuring there are no lumps.

  7. Add the Ragi Paste:
    Gradually add the ragi paste to the simmering soup, stirring continuously to prevent lumps. The soup will thicken as the ragi absorbs the water.

  8. Simmer and Adjust Consistency:
    Let the soup simmer for another 5-7 minutes, stirring occasionally. If the soup is too thick, add a little more water to adjust the consistency. Taste and add salt or black pepper as needed.

  9. Finish with Lemon Juice:
    For a fresh zing, add a teaspoon of lemon juice to the soup and give it a final stir.

  10. Garnish and Serve:
    Ladle the soup into bowls and garnish with freshly chopped coriander leaves. Serve hot with a side of whole wheat toast or as is!

Tips:

  • You can use any vegetables of your choice, like zucchini, pumpkin, or sweet potato.
  • To make the soup richer, add a tablespoon of coconut milk or cream towards the end of cooking.
  • For a spicier kick, add some chopped green chilies or red chili powder.
  • This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.

Nutritional Benefits:

  • Ragi is high in fiber, calcium, and iron, making it excellent for digestion and bone health.
  • The vegetables provide an abundance of vitamins, minerals, and antioxidants.
  • This soup is a great way to incorporate a whole grain into your diet in a delicious, easy-to-digest form.

Enjoy the wholesome goodness of this Ragi Vegetable Soup as a nourishing, filling, and flavorful meal!