Hot, comforting, and insanely healthy, this Ragi Soup is my go-to for anytime anyone in my family is sick. It’s a really quick and simple recipe that’s loaded with fiber, protein, and a bunch of other good stuff.
I don’t know about you, but 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!
Of late, I’ve really been enjoying incorporating ragi recipes into my weekly meals. Apart from how nutritious it is – loaded in calcium, iron, protein, fiber and other minerals – it’s really light on the stomach and if prepared well, it actually can be quite yummy.
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Ragi Soup Ingredients
- 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
- Ghee: aka clarified butter adds a beautiful richness and aroma. Can be subbed with a neutral-flavored oil for a vegan version
- Spices: Jeera or cumin seeds, salt, and pepper for warmth, flavor and slight heat
- Veggies: I have used carrots, French beans, and mushrooms but you can also add broccoli, corn, peas, bell peppers, or any other veggies you prefer
- Jeera/Cumin
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 chopped mushrooms and simmer for 2-3 minutes.
3. 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.
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
Frequently Asked Questions
Yes. Simply replace the ghee with oil or vegan butter.
Absolutely. Sweet corn, spinach, peas, zucchini, broccoli or bell peppers would all work well. Use whatever you have on hand.
Yes. You can make it a day in advance and store it in the refrigerator. Keep in mind that the soup will thicken as it cools, so you may need to add a splash of water when reheating.
Richa’s Top Tips
- Make it more wholesome: Add in boiled chickpeas, beans as well as small pieces of paneer or tofu for added nutrition, flavor, and texture.
- Serve it hot: Ragi soup tends to thicken as it gets cold, so it’s best to serve right off the stove. However if you are making it ahead, you can easily add a little water and reheat it to bring it back to the desired consistency.
- Whisk the ragi slurry really well: Make sure there are no lumps before adding it to the soup. Ragi flour can clump up quickly, so whisk it with water until completely smooth.
- Add the slurry slowly: Pour it in gradually while stirring continuously to ensure the soup stays silky and smooth.
- Dice the vegetables finely: Smaller pieces cook faster and make the soup easier to eat.
- Don’t overcook the mushrooms: Adding them towards the end helps them retain their texture instead of becoming rubbery.
- Taste and adjust the seasoning before serving: Ragi has an earthy flavour and can sometimes need an extra pinch of salt or pepper to bring everything together.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Expect it to thicken: Ragi continues to absorb liquid as it sits, so the soup will become much thicker after chilling.
- Reheat gently: Warm the soup over low heat on the stovetop or in the microwave, adding a splash of water to loosen it to your preferred consistency.
- Freezing is not recommended: The texture can become grainy and separate once thawed.
Serving Ideas
This ragi soup is filling enough to enjoy on its own, but it also pairs beautifully with a few simple sides.
- A slice of bread: Serve it with toasted sourdough, garlic bread or buttered toast for a comforting meal.
- Add in some protein: For extra protein, top it with roasted chickpeas, crispy tofu or a boiled egg on the side.
- Along with a salad: You can also serve it alongside a simple salad or sandwich for an easy, wholesome lunch.
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!
Watch Ragi Soup Recipe Video
Ragi Soup
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
This article was researched and written by Urvi Dalal.
The post Diabetic-Friendly Ragi Soup | Finger Millet Soup appeared first on My Food Story.
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