Ragi Vegetable Soup Recipe

Healthy Ragi Soup Recipe

Let’s make a nutrient rich soup that’s high in calcium, and iron, has a lot of vegetables, is quick to prepare, and is made from nachani satva, that is, sprouted ragi or nachani flour.

It’s especially good for those who want to lose weight or are recovering from an illness.

However, it’s a versatile recipe too. For instance, instead of onion, you could add spring onions, instead of green peas, you could add green capsicum. And if you love sweet corn, you could throw that in too.

My easy winter vegetable soup too is super-delicious. So check that recipe out too.

Ingredients

2 tbsp ragi flour

3 ½ cups water: ½ cup + 2 ½ cups + ½ cup

2 tsp ghee

2 green chillies, finely chopped

1 tsp cumin seeds

2 tsp crushed ginger

2 tsp crushed garlic

1 small onion (or spring onion), chopped

6 green beans, finely sliced

1 small potato, chopped into small cubes

A small carrot, chopped into small cubes

¼ cup green peas

1 medium-size tomato, chopped

¼ cup chopped coriander

1 tsp salt

1 tsp peppercorns, crushed

1 tbsp sour lime juice

2 tbsp coconut milk flour

Mixed with ¼ cup warm water

(Or 3-4 tbsp coconut milk)

Procedure

1. Start by preparing a slurry of the nachani or ragi satva. Mix the ragi satva with ½ cup of water, adding a little at a time and stirring until you have a lump-free slurry.
2. Then, crush the peppercorns. Crushing them freshly adds a better taste to the soup.
3. Heat the ghee in a thick-walled vessel. Add the green chillies and sauté them. After that, add the cumin seeds, crushed ginger and crushed garlic. Sauté these.
4. Then add in the chopped vegetables (except the tomato) and green peas in any order. Add the chopped coriander. Sauté everything for a minute. We’ll add the tomatoes after the other vegetables have cooked.
5. Next, add 2 ½ cups of water, stir everything, cover the vessel and let the vegetables cook on low heat for 5 minutes.
6. Add the chopped tomato, cover the vessel, and let the mixture cook for 2 minutes more to let the tomato soften.
7. While the soup is cooking, we’ll prepare our secret ingredient —coconut milk by mixing the coconut milk powder with warm water. Alternatively, you could directly use a ¼ cup of coconut milk.
8. Next, give the ragi slurry a good stir, because the flour tends to settle at the bottom, and then pout it in, and give the soup a good stir. Let it cook on low heat with constant stirring for 2 minutes. The soup will now thicken a little.
9. Add the final ½ cup of water, the salt, crushed pepper, and the lime juice. Mix everything, let the soup come to a boil and then do a taste test. Add more salt if needed. Remember, the soup will thicken only slightly as it cools.
10. Finally, stir in the coconut milk, let the soup come to a boil again, turn off the heat.
11. Serve the soup garnished with chopped coriander.

Enjoy!