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Ragi Almond Vegetable Soup

Ragi Almond Vegetable Soup

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 2

  • Ragi Flour/Finger Millet 2 tbsp

  • Onion medium , finely chopped 1 nos

  • garlic finely chopped 4 nos

  • Ginger finely chopped 1 inch

  • Carrot finely chopped 1 nos

  • French Beans finely chopped 1/4 cups

  • Badam/Almond, soaked in water 1/2 cups

  • salt or to taste 1/2 tsp

  • Whole Black Peppercorns , coarsely crushed 1/2 tsp

  • Whole Black Peppercorns , coarsely crushed 1/4 tsp

  • Ghee or olive oil 1/2 tsp

  • Wheat Soup sticks for serving 2 nos

Directions

  • 01

    Peel and grind the almonds in a mixer to a fine paste.

  • 02

    Boil 2 cups of water in a sauce pan, when it comes to rolling boiling stage, lower the flame.

  • 03

    Meanwhile heat olive oil in a non-stick pan and sauté all the chopped vegetables along with onions and garlic for a minute on high flame.

  • 04

    In a bowl take the ragi flour and make a slurry with water and slowly add it to the boiling water.

  • 05

    Mix well and bring to a boil again.

  • 06

    Once it’s 75% done, add the chopped sautéed vegetables and continue boiling until the vegetables are tender.

  • 07

    Add almonds paste, cumin powder, salt and pepper according to the taste.

  • 08

    Let it simmer for 2 minutes while stirring continuously.

  • 09

    Pour in individual serving bowls and serve warm or hot with wheat soup sticks or wheat bread croutons

  • 10

    Enjoy this for a dinner.

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