Ragi Vegetable Soup Recipe – Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Ragi Vegetable Soup Recipe – Easy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, healthy meals that don’t take forever to make. This Ragi Vegetable Soup is exactly that – a warm hug in a bowl, packed with goodness, and ready in under 30 minutes. I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favorite. It’s perfect for a light lunch, a cozy dinner, or even when you’re feeling a little under the weather. Let’s get cooking!

Why You’ll Love This Recipe

This Ragi Vegetable Soup isn’t just delicious; it’s a winner for so many reasons. It’s incredibly easy to make, even if you’re a beginner in the kitchen. It’s also wonderfully nourishing, thanks to the powerhouse ingredient – ragi flour. Plus, it’s a fantastic way to sneak in extra veggies! Honestly, it’s the kind of recipe you’ll find yourself making again and again.

Ingredients

Here’s what you’ll need to whip up this comforting soup:

• 1 cup mixed vegetables (carrot, peas, cauliflower, beans) – about 150g
• 2 tbsp ragi flour – about 15g
• 1 tsp pepper powder – about 5g
• Salt to taste
• 1 tsp ghee – about 5ml
• 1 bay leaf
• 4 garlic cloves
• 2.25 cups water – about 530ml

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Ragi Flour: A Nutritional Powerhouse

Ragi, also known as finger millet, is a fantastic grain. It’s packed with calcium, iron, and fiber. It has a slightly earthy flavor that works beautifully in this soup. You can find ragi flour at most Indian grocery stores or online.

Mixed Vegetables: Seasonal Variations

Feel free to get creative with your veggies! I usually use a mix of carrots, peas, cauliflower, and beans, but you can easily swap these out for whatever’s in season. Spinach, broccoli, or even sweet potatoes would be lovely additions.

Ghee: The Flavor Base – Alternatives for Vegan Options

Ghee adds a lovely richness and aroma to the soup. But if you’re vegan, or simply prefer not to use ghee, you can easily substitute it with olive oil or coconut oil. The flavor will be slightly different, but still delicious!

Bay Leaf: Aromatic Significance

Don’t skip the bay leaf! It adds a subtle, aromatic depth to the soup. Remember to remove it before serving, though – it’s not meant to be eaten.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Once melted, add the bay leaf and crushed garlic cloves. Sauté for about a minute, until fragrant. This is where the magic starts!
2. Now, add your mixed vegetables and sauté for another minute or so. Just enough to give them a little color.
3. Pour in the 2 cups of water, add salt to taste, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 7-9 minutes, or until the vegetables are tender but still have a little bite. I like mine with a bit of texture!
4. While the soup is simmering, let’s prepare the ragi slurry. In a separate bowl, mix the ragi flour with ½ cup (about 120ml) of water to create a smooth, lump-free slurry. This is important – you don’t want any clumps in your soup!
5. Slowly stir the ragi slurry into the simmering soup. Add the pepper powder and continue to simmer for another 3 minutes, stirring constantly, until the soup thickens slightly.
6. Finally, remove the bay leaf and serve hot. Enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary to ensure they brown nicely.
• If you want a smoother soup, you can blend it with an immersion blender before adding the ragi slurry.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Ragi Vegetable Soup: Simply substitute the ghee with olive oil or coconut oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Adjusting the Spice Level: If you like a little more heat, add a pinch of red chili powder or a finely chopped green chili along with the pepper powder. My friend, Priya, loves to add a dash of garam masala too!
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the garlic and onions to make this soup completely vrat-compliant.

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with a side of whole-wheat bread or a simple salad. A dollop of yogurt on top adds a lovely creaminess.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are the health benefits of ragi flour?

Ragi is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a good choice for people with diabetes.

Can I use other vegetables in this soup?

Absolutely! Feel free to experiment with different vegetables based on your preferences and what’s in season.

Can I make this soup ahead of time?

You can definitely make the soup ahead of time. Just store it in the refrigerator and reheat when you’re ready to eat. The flavor might even improve overnight!

What is the best way to adjust the thickness of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Is ghee essential for the flavor, or can I substitute it?

While ghee adds a unique flavor, it’s not essential. You can substitute it with olive oil or coconut oil without significantly affecting the taste.