Ragi Soup Recipe
Ragi Soup will be a perfect and wholesome one for cold dinner nights. Sometimes if you are bored to cooking an elaborate dinner, you can just make this Ragi vegetable soup. It is very filling and healthy too. Usually, we add corn flour as a thickener to the soups. In this soup, we are using ABBULUS Ragi flour / Finger millet flour. The addition of mixed vegetables, ragi flour, and pepper makes it very tasty and healthy too.
- 1 cup mixed vegetables
- 2 tbsp ABBULUS ragi flour
- 1 tbsp ABBULUS pepper powder
- Salt as needed
- 1 tbsp ABBULUS ghee
- 1 bay leaf optional
- 4 cloves garlic crushed
- 2 1/4 cup water
In a pan add ABBULUS ghee and add the bay leaf and crushed garlic. Saute this for a minute. Now add the mixed veggies and saute for a minute. Add 2 cups of water to this. Add salt to this and mix well. Let this boil for 10 MINS. Add 2 tbsp of ABBULUS ragi powder in a bowl and add ¼ cup of water. Mix well without any lumps. Add this to the soup. Mix well without any lumps. Add the ABBULUS pepper powder to this. Let this boil for 3 minutes. Stir in between. Switch off the flame. Discard the bay leaf before serving. Ragi vegetable soup is ready. Serve hot.
- You can add thinly shredded cabbage, baby corn and sweet corn to this ragi soup. 2. Spring onions, coriander leaves can also be added to this Ragi soup.