Ragi Soup
This hearty soup comes together in less than 30 minutes and it's nothing short of magic in a bowl.
Servings: 2 people
Ingredients
- 1 teaspoon ghee
- ½ teaspoon jeera cumin seeds
- ¾ teaspoon chopped ginger
- ¼ + ⅛ cup diced carrots
- ¼ + ⅛ cup diced green beans
- ¼ + ⅛ cup finely chopped cabbage
- 2 ¾ cups water divided
- ¼ cup ragi flour / finger millet flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped mushrooms
Instructions
- In a pot, heat ghee, add jeera, once the jeera starts spluttering, add ginger, diced carrots, beans, cabbage, salt, pepper and 2 ¼ + ⅛ cups of water.Bring to a boil and simmer on low for 10 minutes.1 teaspoon ghee, ½ teaspoon jeera, ¾ teaspoon chopped ginger, ¼ + ⅛ cup diced carrots, ¼ + ⅛ cup diced green beans, ¼ + ⅛ cup finely chopped cabbage, 2 ¾ cups water, ½ teaspoon salt, ¼ teaspoon pepper
- Add chopped mushrooms and simmer for 2-3 minutes.½ cup chopped mushrooms
- In a separate bowl, mix the ragi flour with ¼ + ⅛ cups of water until smooth, ensuring there are no lumps to make the ragi slurry. Slowly add the ragi slurry to the soup while stirring continuously until it's fully incorporated.¼ cup ragi flour / finger millet flour
- Keep stirring until the soup thickens, simmer for 4-5 minutes, take off the heat and serve.
Video
Nutrition
Calories: 57kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 617mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2784IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg