Welcome back to our kitchen! Today, we’re excited to share a recipe that combines the goodness of vegetables with the nutritional benefits of ragi (finger millet): Vegetable Ragi Soup. This soup is not only delicious but also packed with essential nutrients, making it a perfect meal for any time of the day. Let’s get started!

Ingredients

To make this hearty vegetable ragi soup, you will need:

• 1/4 cup ragi flour (finger millet flour)
• 1 tablespoon oil (olive oil or any preferred cooking oil)
• 1 small onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece ginger, finely chopped
• 1 medium carrot, diced
• 1 small bell pepper, diced
• 1/2 cup green beans, chopped
• 1 small potato, diced
• 1/2 cup sweet corn kernels
• 1 medium tomato, finely chopped
• 4 cups vegetable broth or water
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges for serving

Instructions

Step 1: Prepare the Ragi Paste

1. Mix Ragi Flour: In a small bowl, add the ragi flour and 1/2 cup of water. Mix well to form a smooth paste without any lumps. Set aside.

Step 2: Sauté the Vegetables

1. Heat Oil: In a large pot, heat the oil over medium heat.
2. Add Aromatics: Add the finely chopped onion, minced garlic, and chopped ginger. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Vegetables: Add the diced carrot, bell pepper, green beans, potato, and sweet corn. Sauté for another 5-6 minutes until the vegetables start to soften.

Step 3: Cook the Soup

1. Add Tomato and Spices: Add the finely chopped tomato, black pepper powder, cumin powder, and turmeric powder. Cook for another 2-3 minutes until the tomato softens.
2. Add Broth: Pour in the vegetable broth or water. Stir well and bring the mixture to a boil.
3. Add Ragi Paste: Gradually add the ragi paste to the boiling soup, stirring continuously to prevent lumps from forming. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender and the soup thickens.
4. Season with Salt: Add salt to taste and mix well.

Step 4: Serve

1. Garnish: Ladle the hot vegetable ragi soup into bowls. Garnish with freshly chopped coriander leaves.
2. Serve: Serve the soup hot, with lemon wedges on the side for an extra zing. You can also pair it with whole grain bread or a side salad for a complete meal.

Tips and Variations

• Vegetable Options: Feel free to add any of your favorite vegetables, such as zucchini, peas, spinach, or broccoli, to make the soup even more nutritious.
• Spice Level: Adjust the amount of black pepper and add a pinch of red chili flakes if you prefer a spicier soup.
• Protein Boost: Add cooked chickpeas, lentils, or tofu cubes for an extra protein boost.
• Creamy Texture: For a creamier soup, you can add a splash of coconut milk or almond milk towards the end of cooking.

Why Ragi?

Ragi, or finger millet, is a powerhouse of nutrients. It is rich in calcium, iron, protein, and dietary fiber. Including ragi in your diet can help improve bone health, aid in digestion, and provide sustained energy. This makes ragi an excellent addition to your meals, especially in the form of this nourishing soup.

Conclusion

This hearty vegetable ragi soup is a perfect blend of flavor and nutrition, offering a warm and comforting meal that’s easy to prepare. Try this recipe and let us know how your soup turned out. Happy cooking!