Vegetable Soup with Ragi Flour
This Vegetable Soup with Ragi Flour is a low-calorie, nutrient-dense soup that is perfect for weight loss. It is packed with fiber, vitamins, and minerals, making it a healthy and filling meal. Ragi flour, which is gluten-free, is rich in calcium and fiber, making it an excellent addition to this soup. This recipe is vegan, making it suitable for those with dietary restrictions. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
65 kcal
Protein
1 g
Carbs
10 g
Fat
3 g
Fiber
2 g
Ingredients
Chopped Carrot
0.25 cup (50g)
Ragi flour
2 tbsp (30g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
2 tsp (10g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
2 tbsp (10g)
Celery Stalk (chopped)
0.25 cup (50g)
Chopped Tomato
0.25 cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat oil in a pot over medium heat. Add chopped onions and garlic and sauté for 2-3 minutes until they turn translucent.
Add chopped carrots and celery and sauté for another 2-3 minutes until they start to soften.
Add chopped tomatoes and cook for 3-4 minutes until they turn mushy.
Add salt, pepper, and 2 cups of water. Bring the mixture to a boil.
In a separate bowl, mix the ragi flour with 1/2 cup of water and stir well to avoid lumps.
Slowly pour the ragi flour mixture into the pot while stirring continuously.
Reduce the heat and let the soup simmer for 10-12 minutes until it thickens and the vegetables are cooked.
Garnish with fresh parsley or coriander and serve hot.