Vegetable Ragi Soup (Vegan & Gluten free)


Ragi, also known as finger millet, is naturally gluten-free and highly nutritious, making it a great choice for those looking for gluten-free meal options. Here's a simple and healthy recipe for gluten-free ragi soup:

– 1/4 cup ragi flour (finger millet flour) – 2 cups water or vegetable broth – 1 medium onion, finely chopped – 1-2 cloves of garlic, minced – 1/2 teaspoon grated ginger – 1 medium carrot, finely chopped – 1/2 cup chopped tomatoe – 1/2 cup chopped spinach or any leafy green – Salt to taste – 1/2 teaspoon black pepper powder – 1 tablespoon olive oil or any vegetable oil – Fresh coriander leaves for garnish – Lemon juice (optional, for serving)


Prepare the Ragi Mixture: 

In a small bowl, mix the ragi flour with about 3/4 cup of water, making sure there are no lumps. Set aside.

Sauté Aromatics and Vegetables: 

– Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter. – Add chopped onions, garlic, and ginger, sautéing until the onions are translucent. – Introduce the mixed vegetables and tomato to the pot. Cook until they start to soften, about 5-7 minutes.

Cook with  Spices:   

Stir in turmeric powder, followed by the ragi-water mixture. Keep stirring to avoid any lumps.

Simmer the Soup:

– Pour in the remaining water or vegetable broth, and bring the mixture to a boil. – Reduce the heat and let the soup simmer for 10-15 minutes, or until the vegetables are tender and the soup has thickened to your liking.

Final Touches:  

– Add the chopped spinach or kale, and cook for an additional 2-3 minutes. – Season with salt and pepper. Turn off the heat and add lemon juice.

Serve :

Ladle the soup into bowls, garnish with fresh coriander, and serve warm. ragi soup image