Veggies and Whole Ragi Soup
This Veggies and Ragi (whole) soup is a hearty and nutritious dish that is perfect for a comforting meal. It is vegan, gluten-free, and packed with healthy vegetables and whole grains. Ragi is a rich source of fiber and essential minerals like calcium and iron, while the vegetables provide essential vitamins and minerals. It's a perfect healthy soup recipe for those who are looking for a low-calorie, nutrient-dense meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
98 kcal
Protein
2 g
Carbs
15 g
Fat
3 g
Fiber
4 g
Ingredients
Chopped Carrot
0.5 cup (80g)
Ragi
0.25 cup (50g)
Chopped Onion
0.5 medium cup (80g)
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)
Celery Stalk (chopped)
0.25 cup (50g)
Chopped Tomato
0.5 cup (80g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Instructions
Cooking Steps
Rinse the ragi and soak it in water for at least 4 hours or overnight.
Heat oil in a pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and garlic and sauté for 2-3 minutes until the onions turn translucent.
Add chopped vegetables (carrot, celery, tomato) and sauté for another 3-4 minutes until they soften.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Drain the water from the ragi and add it to the pot. Stir well.
Add water and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 30-40 minutes, until the ragi is cooked and the soup thickens.
Garnish with chopped cilantro leaves and serve hot.