Ragi soup is a comforting and highly nutritious dish that makes for an ideal addition to a balanced diet. Also known as finger millet soup, this wholesome recipe is packed with fiber, essential minerals, and antioxidants that help in weight loss, improving digestion, boosting immunity, and keeping you full for long hours. Prepared with fresh seasonal vegetables, herbs, and the goodness of ragi flour, this recipe is not only healthy but also quick and easy to make.
Whether you’re on a fitness journey, following a diabetic-friendly diet, or simply looking for a light dinner option, ragi soup is a perfect choice. With just 20 minutes of cooking time, you can create a flavorful dish that is low in calories but rich in nutrition.
Ingredients for Ragi Soup
- 1 cup ragi flour (finger millet)
- 1 onion (finely chopped)
- ½ cup carrots (finely diced)
- ½ cup spinach (chopped)
- ½ cup beans (finely chopped)
- ½ cup peas
- ½ cup grated cabbage
- ½ cup sweet corn
- 1-inch ginger (grated)
- 2 cloves garlic (minced)
- 4 cups water
- 2 tablespoons lemon juice
- Oil or ghee (for cooking)
- Salt (as per taste)
- Crushed black pepper (as per taste)
- Coriander leaves (for garnish)
Step-by-Step Method
- Heat oil or ghee in a large pan. Add grated ginger and garlic, sauté until the raw aroma disappears.
- Add all chopped vegetables – onions, peas, carrots, spinach, beans, cabbage, and sweet corn. Stir-fry for 5 minutes without overcooking.
- Pour in 4 cups of water, season with salt and black pepper, and mix well.
- In a small bowl, prepare a smooth slurry by mixing ragi flour with a little water.
- Once the soup base starts boiling, add the ragi slurry gradually while stirring continuously to avoid lumps.
- Let it cook for 4–5 minutes until the ragi is properly cooked and the soup thickens.
- Turn off the flame, add lemon juice, and garnish with fresh coriander leaves.
Serve hot and enjoy a delicious, fiber-rich bowl of ragi soup that keeps you energized and satisfied.
