Ragi Vegetable Soup Recipe – Quick & Healthy Indian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Ragi Vegetable Soup Recipe – Quick & Healthy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for meals that are both nourishing and quick to whip up. This Ragi Vegetable Soup is exactly that – a warm, comforting bowl of goodness packed with nutrients. I first made this when I was trying to incorporate more millets into our diet, and it’s been a family favourite ever since! It’s perfect for a light lunch, a cozy dinner, or even a healthy snack.

Why You’ll Love This Recipe

This Ragi Vegetable Soup isn’t just delicious; it’s a powerhouse of health benefits. Ragi, a nutritious millet, is incredibly good for you. Plus, it’s loaded with fresh veggies, making it a complete and satisfying meal. It’s also super adaptable – feel free to swap in your favourite vegetables! Honestly, it’s a win-win.

Ingredients

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

• ?? cup Ragi Flour (approx. 60-70g)
• 5 cups Water
• 2 tsp Oil
• 1 inch Cinnamon stick
• 5 cloves Garlic
• 2 Green Chillies (adjust to your spice preference!)
• ?? Onion, chopped (about 1 medium)
• ?? Carrot, chopped (about 1 medium)
• 5 Beans, chopped
• 3 tbsp Peas
• 2 tbsp Sweet Corn
• 2 tbsp Cabbage, shredded
• 1 tsp Salt (or to taste)
• ?? tsp Pepper Powder (about ½ tsp)
• 2 tbsp Lemon Juice
• 2 tbsp Spring Onion, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Ragi Flour: We’ll dive deeper into this amazing ingredient below!
• Water: I usually use filtered water for the best flavour.
• Oil: Any neutral cooking oil works, but I prefer using groundnut oil for a lovely flavour.
• Garlic & Green Chillies: Don’t be shy with these! They add a wonderful aroma and a little kick.
• Vegetables: Feel free to get creative here. I’ve listed my go-to’s, but you can easily add or substitute based on what you have on hand.

Ragi Flour: The Nutritional Powerhouse

Ragi, also known as finger millet, is an ancient grain that’s been a staple in Indian diets for centuries. It’s naturally gluten-free and packed with calcium, iron, and fibre. It’s also a great source of amino acids, making it a complete protein. Seriously, it’s a superfood in disguise!

Regional Variations in Vegetable Choices

While my version uses a mix of common veggies, feel free to adapt it to your regional preferences. In South India, you might find drumsticks or spinach added. In the North, potatoes or cauliflower would be a lovely addition.

The Importance of Fresh Spices

Using fresh spices makes all the difference. The aroma of cinnamon, garlic, and green chillies blooming in hot oil is just heavenly. It really elevates the flavour of the soup.

Oil Selection for Flavor & Health

I usually opt for groundnut oil, but you can use any neutral oil like sunflower or canola. For a richer flavour, a teaspoon of ghee can be added along with the oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix the ragi flour with 1 cup of water. Whisk it really well until you have a smooth slurry, with absolutely no lumps. Set this aside – we’ll need it later.
2. Now, heat the oil in a kadai (or a deep pan) over medium heat. Add the cinnamon stick, garlic cloves, and green chillies. Sauté for a minute or so, until you can smell that beautiful aroma filling your kitchen.
3. Add the chopped onion, carrot, beans, peas, sweet corn, and cabbage to the kadai. Stir-fry for about 2 minutes, just until they start to soften slightly.
4. Pour in 4 cups of water. Season with salt and pepper. Bring it to a boil and let it simmer for 3 minutes.
5. This is the important part! Gradually pour in the ragi slurry while stirring constantly. This prevents lumps from forming. Keep stirring until everything is well combined.
6. Reduce the heat to low and simmer for another 3-5 minutes, or until the soup thickens and the ragi is fully cooked. You’ll know it’s ready when it has a lovely, creamy consistency.
7. Turn off the heat. Stir in the lemon juice and spring onions. The lemon juice adds a lovely brightness to the soup.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving a Smooth, Lump-Free Soup: The key is constant stirring when adding the ragi slurry. Don’t walk away!
• Balancing Flavors: Salt, Pepper & Lemon: Taste as you go and adjust the seasoning to your liking. The lemon juice really brightens up the flavours, so don’t skip it.

Variations

• Vegan Ragi Vegetable Soup: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, thanks to the ragi flour.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the number of green chillies to control the spice level. Remove the seeds for a milder flavour.
• Festival Adaptation: Navratri/Fasting Friendly: This soup is perfect for fasting days during Navratri, as ragi is generally allowed.

Serving Suggestions

Serve hot, garnished with a sprinkle of extra spring onions or fresh coriander. A side of whole-wheat toast or a small roti would make it a complete meal. My kids love it with a dollop of plain yogurt!

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, fibre, and amino acids. It’s also gluten-free and has a low glycemic index, making it suitable for people with diabetes.

Can I use other vegetables in this soup?

Absolutely! Feel free to experiment with your favourite vegetables. Spinach, cauliflower, potatoes, and beetroot would all be delicious additions.

How can I make this soup more protein-rich?

You can add a handful of lentils or chickpeas to the soup while it’s simmering. A spoonful of peanut butter also adds a nice protein boost.

Is ragi flour suitable for people with diabetes?

Yes, ragi has a low glycemic index, which means it doesn’t cause a rapid spike in blood sugar levels.

Can this soup be made ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before serving.