Heat olive oil in a kadai (pan).

Add the mixed vegetables and sauté for a couple of minutes.

Add salt and cook the vegetables until they are semi-cooked.

Add water as required for soup consistency.

In a separate bowl, dissolve ragi flour in a little water (to avoid lumps).

Pour the ragi mixture into the kadai while stirring continuously.

Cook for a few minutes until the soup thickens slightly

Add jaggery powder and chopped coriander.

Finally, sprinkle black pepper and oregano.

Mix well and serve hot.