Ragi Soup

• Ragi Soup •
(Serves 4)

4 tablespoons ragi flour
1 cup water (to make ragi slurry)
4 teaspoons olive oil
4 teaspoons ginger & garlic, minced
2 green chillies, chopped
2 small onions, chopped
2 cups mixed veggies
(carrot, beans, bell pepper, peas)
½ teaspoon turmeric powder
1 teaspoon cumin powder
Salt, pepper & lemon juice to taste
2 cups vegetable broth
4 tablespoons coriander leaves


Add ragi flour to 1 cup of water, ensure there are no lumps. Keep it aside.

Heat olive oil. Add minced ginger, garlic, and green chilies. Sauté and then add onions. After
1 minute add mixed veggies. Sauté until crisp.

Then add turmeric and cumin powder, salt and pepper. Sauté.

Add vegetable broth and bring it to a gentle boil.

Next, add the ragi slurry and keep stirring constantly to avoid lumps. Reduce the heat to low and let the ragi soup simmer for about 4-5 minutes. Adjust the seasoning with lemon juice.

Garnish with coriander leaves.