I love making healthy soups at home, especially during the fall and winter seasons. Some of my favorites include lemon coriander soup, quinoa lentil soup and tomato soup. Having said that, I am sharing another healthy, delicious, and diabetic-friendly soup recipe. It is called Ragi Veg Soup. Ragi, also known as finger millet, is packed with essential minerals that support overall health. If you are on a weight loss journey, this soup can be of great help. Besides weight loss, it is also a perfect balanced meal. More Ragi recipes from my blog
Ragi Banana Date Smoothie Ragi Ambli Ragi Malt (Ragi Porridge) Ragi Makhana Smoothie
What Is Ragi Soup?
Ragi Vegetable Soup is a wholesome and nutritious recipe made with ragi flour (finger millet) combined with a variety of crunchy vegetables and flavorful seasonings. It’s an excellent choice for weight loss and is friendly for those managing diabetes.
Ingredients
How to Make Ragi Vegetable Soup
Add two tablespoons of ragi flour to 1 cup of water. Mix well to ensure there are no lumps. Keep it aside. If you like a thicker soup, then use three tablespoons of ragi flour. Heat olive oil, and add minced ginger, garlic, and green chilies. Saute for a minute. Then add onions. Saute until they soften and turn translucent. Add chopped mixed veggies like carrots, green beans, bell pepper, and green peas. Saute for 2 minutes until veggies are tender and crisp. Then add spices like turmeric powder, roasted cumin powder, salt, and pepper. Saute for a few seconds. Add 1 cup of water (or vegetable broth) and bring it to a gentle boil. Next, add the ragi slurry and keep stirring constantly to avoid lumps. Reduce the heat to low and let the ragi soup simmer for about 4-5 minutes. Adjust the seasoning as needed. Add lemon juice and coriander leaves. Mix well and switch off the flame. Serve this soup hot, and enjoy!
Storage Suggestions
Ragi soup tastes best when consumed fresh and takes less than 20 minutes to make it. You can also pair a light salad, like chickpea cucumber salad, or black-eyed peas salad for a complete meal. However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day.
Variations
Other Veggies: You can add other veggies like sweet corn, mushrooms, broccoli, cabbage, etc. Herbs: I have added fresh coriander leaves. You can also use green spring onions or parsley. Protein: To make it protein-rich, you can add cooked chickpeas, any kind of beans, or edamame beans. You can also add small cubes of paneer or tofu. Coconut Milk: You can also add some coconut milk to make the soup rich and creamy. Nuts & Seeds: You can sprinkle some roasted nuts like walnuts, almonds, and seeds like pumpkin seeds and sunflower seeds for added crunch and nutrition.
More Indian Soup Recipes
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