This Ragi Soup recipe is already vegan as it does not contain any animal products. Additionally, ragi flour is naturally gluten-free, making this soup a great option for those with gluten sensitivities. Just ensure that all your vegetables and any additional ingredients you use are also gluten-free.

You can customize your Ragi Soup by substituting vegetables based on your preference or what you have on hand. For example, you can replace carrots with bell peppers, green peas with zucchini, or add leafy greens like spinach or kale for extra nutrition. Just remember to adjust cooking times accordingly for different vegetables.

To store leftover Ragi Soup, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, you may need to add a little water to adjust the consistency, as the soup may thicken in the fridge.

Ragi Soup pairs well with a variety of dishes for a complete meal. You can serve it alongside whole grain bread, a fresh salad, or even some steamed rice. For added protein, consider serving it with grilled tofu or chickpeas.

To make Ragi Soup, start by mixing ragi flour with water to create a slurry. Sauté ginger, garlic, and green chili in oil, then add chopped vegetables and seasonings. After cooking the vegetables briefly, add water and coriander leaves, then mix in the ragi slurry. Boil until the soup thickens, adjust seasoning, and finish with lemon juice and fresh coriander before serving.