Ragi Vegetable Soup

Ingredients

• 2 tbsp ragi (finger millet) flour
• 1 cup mixed vegetables (carrot, beans, peas), chopped
• 1/2 cup spinach, chopped
• 1 small onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 cups water or light vegetable stock
• 1/2 tsp cumin seeds
• 1 tsp oil
• Salt to taste
• Pinch black pepper

Preparation

1. Heat oil; sauté cumin, onion, and ginger-garlic paste until soft.
2. Add mixed vegetables; cook 3–4 minutes.
3. Mix ragi flour with a little cold water into a smooth slurry.
4. Pour remaining water/stock into pan; bring to a gentle simmer.
5. Stir in ragi slurry and spinach; cook 5–7 minutes until slightly thick.
6. Season with salt and pepper; serve hot.