When comfort meets nutrition — this wholesome Fresh Vegetables and Ragi Soup brings together the goodness of seasonal vegetables and the earthy charm of ragi (finger millet). It’s light, warming, and full of fiber — perfect for nippy evenings or when you crave a nourishing, feel-good bowl. Ragi beautifully replaces refined thickeners like cornflour, adding both nutrition and texture. A must-try if you’re looking to make your soups healthier yet deliciously satisfying!
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In a pan, add 3 cups of water along with onion, vegetable peels, bay leaf, peppercorns, and cloves.
Bring to a boil and simmer for 10–15 minutes.
Strain and keep aside.
In another pot, heat oil or butter.
Add finely chopped garlic and onions; sauté until fragrant.
Add the remaining vegetables and stir-fry on medium heat until they turn slightly tender but still vibrant.
Pour in the prepared vegetable stock and bring the soup to a gentle boil.
Season with salt and let it simmer for 5–6 minutes.
In a small bowl, mix ragi flour with water to make a smooth paste.
Slowly pour this mixture into the boiling soup while stirring continuously to avoid lumps.
Cook for 2–3 minutes till the soup thickens to your desired consistency.
Add vinegar, soya sauce, and chilli sauce (if using). Stir well and taste for balance.
Serve hot, garnished with a sprinkle of pepper or a sprig of coriander for colour.
For a lighter soup, use 2 tablespoons of ragi; for a thicker version, increase to 4 tablespoons.
Start by mixing equal parts ragi and cornflour if you are new to ragi — this helps you adjust to its slightly nutty flavour.
Add a handful of boiled lentils, tofu cubes, or shredded chicken for a hearty meal.
A dash of sesame oil or crushed ginger adds depth and warmth.
This soup thickens as it cools — add a splash of stock or water while reheating.
Can I replace ragi flour with another thickener?
Yes, you can replace ragi flour with cornflour or any other preferred thickener, but ragi adds nutrition and a unique texture.
How can I make this soup more protein-rich?
You can add boiled lentils, tofu cubes, or shredded chicken to boost the protein content.
Can I store this soup for later?
Yes, you can store it in the refrigerator. Keep in mind that it thickens as it cools, so add a splash of stock or water while reheating.
What vegetables work best for this soup?
Seasonal and fresh vegetables like broccoli, zucchini, carrots, and bell peppers work best, but you can customize based on availability.
Is this soup suitable for gluten-free diets?
Yes, this soup is gluten-free as ragi flour is naturally gluten-free.
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