Ragi Vegetable Soup Calories 211.48 Macronutrients Breakup (Per Serving) Protiens 5.45 Carbs 34.10 Fats 5.92 Fiber 5.80 schedulePrep10 mins outdoor_grillCook15 mins restaurantServes1 serves faceAuthorAdmin Ingredients: Finger millet flour (Ragi flour): 4 tsp, dry roasted Water: 1 cups Carrot (finely chopped): ½ cup Beans (finely chopped): ¼ cup Green peas: 2 tablespoons Tomato (finely chopped): 3 tbsp Onion (finely chopped): 3 tbsp Ginger (grated): 1 tsp Garlic (chopped): 1 tsp Black pepper powder: ¼ tsp Salt: to taste Ghee or olive oil: 1 tsp Lemon juice: 1 tsp Read more Instructions: To prepare the ragi slurry, mix 2 tablespoons ragi flour with 3–4 tablespoons water in a bowl and stir until smooth with no lumps. Heat 1 teaspoon ghee or oil in a pan. Add chopped garlic and ginger and sauté for 30 seconds. Add onion and cook until translucent. Add carrot, beans, peas, and tomato, and sauté for 2–3 minutes. Pour in a cup water, add salt and pepper, and let it simmer for 5–7 minutes until the vegetables turn soft. Stir the ragi slurry once and slowly pour it into the boiling soup while stirring continuously to avoid lumps. Simmer for another 5–7 minutes until the soup thickens and becomes smooth. Turn off the heat and add lemon juice. Nutritional Benefits: This soup is rich in fiber, which helps improve digestion and keeps you full for a longer time. It provides a steady release of energy due to its complex carbohydrates, making it a good option for sustained satiety. The combination of ragi and vegetables makes the soup nutrient-dense but low in calories, ideal for weight management. It supports immunity and overall health because it contains a variety of vitamins, minerals, and antioxidants from the mixed vegetables. The soup is naturally light, easy to digest, and soothing, making it suitable for all age groups. It offers a balanced mix of carbohydrates, moderate protein, and healthy fats, making it a wholesome meal or snack option.