This ragi soup is my ultimate comfort meal when I’m feeling unwell. It quite literally nurses me back to health because of how nutritious and immunity-boosting it is – not to mention, delicious!
I don’t know what it is but I have gotten down with the flu way too many times this year. And every time that I begin to feel under the weather all I want to eat is something warm, comforting, and simple. It was on one of those days that this ragi soup idea was born.
I love a bowl of ragi malt for breakfast so it only made sense to try out a savoury preparation with that similar consistency. I add vegetables to this which makes the textures super interesting and also just turns this ragi soup into a wholesome meal on its own. This is the ULTIMATE sick day recipe!
I’ve honestly been enjoying incorporating ragi recipes into my weekly meals too because of how nutritious it is – loaded in calcium, iron, protein, fiber and other minerals. The best part is that it’s still really light on the stomach and sometimes that’s all you want.
Ingredients You'll Need to Make Ragi Soup
- Ragi: using ragi flour here also called finger millet flour
- Water: we need 0.5 cup water to make the ragi slurry and 3.5 cups water for the soup
Sauté
- Ghee or clarified butter:
- Jeera/Cumin:
Vegetables
- Carrots: diced
- French Green Beans: diced
- Mushrooms: chopped
- You can also add broccoli, corn, peas, bell peppers – any vegetables of your preference.
Seasoning
- Salt
- Pepper
How to Make Ragi Soup
1. In a pot, heat ghee and add cumin seeds (jeera). Once the jeera starts spluttering, add ginger, diced carrots, beans, salt, pepper, and 3.5 cups of water. Bring this to a boil, then reduce the heat to a simmer and continue for 10 minutes.
2. Add the chopped mushrooms and simmer for an additional 2-3 minutes.
3. In a separate bowl, mix the ragi with half a cup of water until it's smooth, ensuring there are no lumps to make the ragi slurry.
4. Slowly add this ragi slurry to the soup while stirring continuously until fully incorporated. Keep stirring until the soup begins to thicken. Simmer for 4-5 more minutes, then turn off the flame. Serve the Ragi Soup hot. Enjoy!
Ragi / Finger Millet Benefits
- Ragi is gluten-free and rich in fiber, making it easily digestible
- It’s rich in antioxidants as well as Vitamin C and E which makes it perfect to have when you’re feeling unwell to boost immunity
- Ragi is a powerhouse of nutrients like calcium, magnesium, iron, sodium, and potassium
You’ve got to add this ragi soup to your list of finger millet recipes to try out (along with my Ragi Crepes)! If there’s an interesting way that you like to prepare ragi, tell me about it over on my Instagram @my_foodstory.
If you’re also down with the flu like me, you’ll find my Soup Season Roundup helpful – I’ve got soups on rotation all week!
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Ragi Soup
Ingredients
- 2 teaspoons Ghee
- 1 teaspoon Jeera Cumin Seeds
- 1 ½ teaspoon Ginger chopped
- ¾ cup diced Carrots
- ¾ cup diced French Green Beans
- 3.5 cups Water
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 cup chopped Mushrooms
- ½ cup Ragi Finger Millet
- 3 ½ + ½ cup Water
Instructions
-
In a pot, heat ghee and add cumin seeds (jeera). Once the jeera starts spluttering, add ginger, diced carrots, beans, salt, pepper, and 3.5 cups of water.
-
Bring this to a boil, then reduce the heat to a simmer and continue for 10 minutes.
-
Add the chopped mushrooms and simmer for an additional 2-3 minutes.
-
In a separate bowl, mix the ragi with half a cup of water until it's smooth, ensuring there are no lumps to make the ragi slurry.
-
Slowly add this ragi slurry to the soup while stirring continuously until it's fully incorporated.
-
Keep stirring until the soup begins to thicken. Simmer for 4-5 more minutes, then turn off the flame. Serve the Ragi Soup hot. Enjoy!
Video
Nutrition
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