Soup is everyone’s favorite dish during the winter. Today we bring you Soupragi.
Soup is very good for health. And it’s also good for your health. And helps keep the body warm even in winter. Soup is a light meal that is a good choice when you’re hungry. Many types of vegetables are used in soups. This makes it a healthy and nutrient-dense food. Until now, you may have eaten tomato soup, vegetable soup, mushroom soup, and many other soups, but have you ever had ragi soup?
What is Ragi and what are the health benefits of this soup? (Health Benefits of Ragi Soup)
There are many types of millets available in India. And all of this is known to have many health benefits. Ragi, also known as Finger Millet, is the most popular millet. Ragi is rich in calcium, iron, and protein, making it an excellent choice for vegetarians and vegans.
Apart from its nutritional benefits, Ragi also has a distinct taste and texture. This is also a gluten-free food. You can easily use it in your weight loss journey.
Let’s know the recipe for ragi soup.
To make the soup you need
1/2 cup ragi flour
1 tablespoon ghee or oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrots
1/4 cup finely chopped yardlong beans
1/4 cup finely chopped cabbage
1/4 cup finely chopped spinach
2 cloves of garlic, finely chopped
1 inch ginger, grated
1/2 teaspoon cumin
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon asafoetida
salt to taste
4 cups water or vegetable broth
Make this ragi soup.
Add the ragi flour to the mixing bowl, adding water slowly while stirring continuously to prevent lumps. When you have a nice creamy texture, set it aside.
Heat ghee or oil in a container over medium heat. Add the cumin and let it splash. Add crushed garlic and grated ginger. Stir-fry for a few minutes until fragrant. Add chopped onions and fry a little. Then add the chopped carrots, peas, cabbage and spinach and cook for 3-4 minutes until the vegetables are slightly soft.
Add turmeric powder, coriander powder, black pepper powder and asafoetida. Mix the vegetables and spices together.
Add the ragi paste to the container and stir continuously to avoid lumps. Add 4 cups of water or vegetable broth, stirring constantly.
Keep the soup over low heat. Let it cook on low heat for 10-15 minutes, until the ragi is fully cooked and the soup starts to thicken.
Add salt according to taste and if necessary, you can control the thickness by adding more water.
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