Ragi Almond Vegetable Soup

Name: Ragi Almond Vegetable Soup
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tablespoons Ragi Flour/Finger Millet; 1 Onion medium, finely chopped; 4 cloves garlic finely chopped; 1 inch Ginger finely chopped; 1/4 cup French Beans finely chopped; 1 medium Carrot finely chopped; 1/2 cup Badam/Almond, soaked in water; 1/2 teaspoon Whole Black Peppercorns, coarsely crushed; 1/2 teaspoon olive oil; 1/2 teaspoon salt or to taste; 1/4 teaspoon Cumin (Jeera) powder; 4 Wheat Soup sticks for serving

Sanchita Mittal @sm_thechef

Delhi

#weightloss
Ragi Almond Vegetable Soup
Ragi almond vegetable soup is a diabetic friendly recipe and it also helps in weight loss.
This is a wholesome high protein soup that is packed with flavours from ginger and black pepper. The addition of vegetables to the soup makes it power-packed with nutrition and taste
Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of it's low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetics.
We can also serve it as a healthy Indian diabetic dinner or even to toddlers (without spices). It makes a wholesome meal.

Sanchita Mittal @sm_thechef

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Ingredients

20 minutes

2 servings

2 tablespoonsRagi Flour/Finger Millet
1Onion medium, finely chopped
4 clovesgarlic finely chopped
1 inchGinger finely chopped
1/4 cupFrench Beans finely chopped
1medium Carrot finely chopped
1/2 cupBadam/Almond, soaked in water
1/2 teaspoonWhole Black Peppercorns, coarsely crushed
1/2 teaspoonolive oil
1/2 teaspoonsalt or to taste
1/4 teaspoonCumin (Jeera) powder
4Wheat Soup sticks for serving

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Steps

20 minutes

1

Peel and grind the almonds in a mixer to a fine paste.
2

Boil 2 cups of water in a sauce pan, when it comes to rolling boiling stage, lower the flame.
3

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.
4

In a bowl take the ragi flour and make a slurry with water and slowly add it to the boiling water.
5

Mix well and bring to a boil again.
Once it’s 75% done, add the chopped sautéed vegetables and continue boiling until the vegetables are tender.
6

Add almonds paste, cumin powder, salt and pepper according to the taste.
7

Let it simmer for 2 minutes while stirring continuously.
8

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