Ragi Soup

Nutrition values are AI-estimated based on ingredients.

• Chopped carrots
• Broccoli florets
• Chopped green beans
• Shredded cabbage
• Finely chopped garlic
• Finely chopped red onion
• Ragi flour
• Water
• Black pepper to taste
• Pink Himalayan salt to taste
• Freshly chopped coriander leaves
• Diced paneer
• Lemon/lime juice
• A small amount of cooking oil

1. 1Finely chop the carrots, broccoli, green beans, and cabbage together in a mechanical chopper.
2. 2Heat a small amount of oil in a white, enameled cast iron pot on an induction cooktop.
3. 3Add finely chopped garlic and red onion to the pot and sauté until they soften.
4. 4Add the finely chopped mixed vegetables to the pot with the sautéed aromatics and stir and cook briefly.
5. 5Pour water into the pot with the vegetables and bring the mixture to a simmer.
6. 6In a separate glass bowl, combine ragi flour with water and stir well to form a smooth, lump-free slurry.
7. 7Pour the ragi slurry into the simmering vegetable mixture in the pot, continuously stirring to ensure even thickening and prevent lumps.
8. 8Add black pepper and pink Himalayan salt to taste.
9. 9Stir in chopped fresh coriander leaves and diced paneer cubes into the soup.
10. 10Cover the pot with its lid and allow it to simmer for a few minutes to meld the flavors and cook the ragi through.
11. 11Ladle the hot soup into a white ceramic bowl and add a final squeeze of fresh lemon or lime juice using a hand-held citrus press.

These instructions are our analysis of the original video. Watch on YouTube →