Ragi Soup is our new favorite because even a picky eater like my son loved this so much that he came back for 2nd and 3rd helpings. I will be posting a series of ragi recipes that can be tried by babies (who have been introduced to solid food), kids, diabetic patients, and people of all age groups. You can read the benefits of ragi here. This ragi soup is a nutritious, flavor-packed, one-pot meal in itself. The different veggies added along with ragi flour not only makes this soup filling, but also transforms this soup into a wholesome meal with necessary vitamins, minerals, and fiber for your daily needs. More the veggies, the better for you 🙂 So feel free to add any locally grown, seasonal veggies available at your local farmers’ market! If you are on a diabetic-friendly diet or weight loss program, I highly recommend adding this soup to your meal plan!!! Until I started making this soup, we were a big fan of restaurant-style sweet corn soup. But ragi soup is now everyone’s favorite. I highly recommend this soup for both health benefits and its taste.
Use any veggies that you and your kids love. Some veggies that can be added to the soup include carrots, capsicum (bell pepper), green beans, cauliflower, cabbage, broccoli, green peas, baby corn, mushroom, sweet corn, spinach (palak), mustard greens, etc. You can also vary the amount of all ingredients as per your preference. My kids do not prefer anything spicy. So I generally don’t add pepper powder or pepper flakes to the recipe. I provide pepper powder and red pepper flakes as a side so that each person can add as much as they need. The amount of water used in the recipe gives the perfect soup consistency when served hot. Ragi soup thickens as it cools down. In that case, adjust the consistency by adding water and heat again. I have added cilantro. You can switch it with parsley or spring onions. To make it protein-rich, you can also add chickpeas or other cooked beans of your choice if needed. You can also add tofu or paneer to make the soup protein-packed.
4 tablespoon Ragi flour or Finger millet flour1 + 3 cups Water1 tablespoon Oil1 Onion, finely chopped4 Garlic cloves, finely chopped¼ inch Ginger, finely chopped6 Mushrooms, sliced or chopped⅓ cup Carrot, finely chopped⅓ cup Green beans, finely chopped⅓ cup Sweet corn (fresh or frozen)⅓ cup Green peas (fresh or frozen)¾ to 1 teaspoon Salt, adjust to taste1 tablespoon Cilantro or Coriander leaves chopped
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Add ragi flour with 1 cup of water in a bowl and whisk until it’s lump-free. Keep this aside. In a pan or pot on medium flame, add oil. Once the oil is hot, add onion, garlic, ginger, and saute until onions become translucent. Now add mushrooms and saute for 2 minutes on medium flame. Next, add carrots, green beans, sweet corn, green peas, and salt and continue to saute for 2 minutes. Add 3 cups of water and bring it to a boil. Simmer it for 2 minutes. You can check the video here. Finally, add the ragi slurry and keep mixing and simmer for 3 minutes. Add cilantro and switch off the flame. Serve this soup hot and enjoy. Ragi is high in fiber, and if you have any constipation problem, you should not consume ragi daily as it takes a longer time to digest. Make sure to drink enough fluids to avoid constipation problems.
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