Ingredients
- 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
Preparation
- 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.