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Ragi Soup
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5 from 1 vote

Ragi Soup

Ragi Soup is a healthy and nutritious bowl of soup with lots of vegetables and ragi flour.
Course Soup
Cuisine Indian, South India
Keyword Bachelor's Cooking, Diet, Gluten Free, Healthy, Weight Loss
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 People
Calories 124kcal
Author Muktha H S

Ingredients

  • cup Ragi Flour
  • 4 cups Water
  • 1 Onion, Large , finely chopped
  • 1 Tbsp Garlic , finely chopped
  • 1 Tbsp Ginger , finely chopped
  • cup Carrot , finely chopped
  • ¼ cup Green Beans , finely chopped
  • ¼ cup Capsicum , finely chopped
  • cup Cabbage , shredded
  • ½ cup Green peas , fresh or frozen, blanched
  • 1 Green chilly , finely chopped
  • 2 tbsp Coriander leaves , chopped
  • 1 tbsp Lime Juice , freshly squeezed
  • 1 Tsp Black pepper powder
  • Salt to taste
  • 1 tbsp Butter / Oil
  • 1 Bay Leaf
  • 2 Cloves
  • 1 " inch Cinnamon Stick

Instructions

  • Warm ½ cup water , add ragi flour make a paste and keep it aside.
  • Heat Butter/ oil in a wok, add onion, ginger garlic and saute it till raw smell goes off.
  • Add bay leaf,cloves and cinnamon stick saute and add all the chopped  veggies and blanched green peas ,refer notes
  • Add 3 ½ cup  of water and bring to boil . Once it starts to boil, reduce the heat and put it on sim.
  • Remove bay leaf, cinnamon , cloves and discard it , as its added only to get flavor . Alternatively you can skip using whole spices , if vegetable or chicken stock is used.
  • To this add the ragi paste / ragi slurry,  stir and allow it cook.
  • Once it starts to thicken , turn off the stove.
  • Add salt, pepper powder, lemon juice and coriander leaves. 
  • Serve hot.

Video

Notes

  • If you are using vegetable or chicken stock , you can skip adding whole spices .

Nutrition

Calories: 124kcal