20 min · 1 serving · @Bowl To Soul

Ragi Vegetable Soup

Light Indian soup of ginger, garlic, onion, carrot, capsicum, beans and sweetcorn thickened with finger millet flour and finished with black pepper and spring onion.

Nutrition per serving

• 110 kcal
• 3 g protein
• 20 g carbs
• 2 g fat

Ingredients

• ½ tsp oil
• ½ tsp ginger, finely chopped
• ½ tsp garlic, finely chopped
• 1 green chilli, chopped
• ½ onion, chopped
• 15 g carrot, finely chopped
• 15 g capsicum, finely chopped
• 15 g French beans, finely chopped
• 20 g sweet corn
• 300 ml water, plus a little for the slurry
• Salt to taste
• Black pepper to taste
• 1 tbsp ragi (finger millet) flour
• Spring onion greens, chopped

Steps

1. Heat the oil and sauté the ginger, garlic, green chilli and onion for a minute or two.
2. Add the carrot, capsicum, beans and corn and stir-fry briefly.
3. Pour in the water, season with salt and black pepper and bring to a boil.
4. Whisk the ragi flour with a little water, stir it into the soup and boil until thick.
5. Serve topped with spring onion greens.

More recipes

• Shrimp Ceviche — 215 kcal
• Middle Eastern Chicken and Rice — 535 kcal
• Tteokguk (Korean Rice Cake Soup) — 484 kcal
• High-Protein Chicken Pad Thai — 553 kcal
• High-Protein Chicken Pasta Salad — 499 kcal
• Ground Turkey and Potato Bowl — 565 kcal

Browse all recipes