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Ragi Almond Vegetables Soup Recipe

Ragi Almond Vegetables 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. Just perfect for a winter evening.

Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anaemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down the absorption of starch, thus helps in regulating the blood sugar for diabetics.

PathtoMom has other delicious soup recipes too. Check out here:

Chinese Veg Soup Recipe

Butternut Squash Soup Recipe

Carrot Soup Recipe

Detailed Ragi Almond Vegetables Soup recipe is below

Prep time

10 min

Cook time

15 min

Total time

25 min

Course: Appetizer

Cuisine: Indian

Diet: Vegetarian

Skill Level: Medium

Cooking Type: cooking on gas

Serves: 2

Makes: 2 cups

Equipment used: Deep heavy-bottomed non-stick pan

Ingredients for Ragi Almond Vegetables Soup recipe

To make the Ragi Almond Vegetables Soup

  • 2 tablespoons Ragi Flour/Finger Millet
  • 1 Onion medium, finely chopped
  • 4 cloves garlic finely chopped
  • 1 inch Ginger finely chopped
  • 1 medium Carrot finely chopped
  • 1/4 cup French Beans finely chopped
  • 1/2 cup Badam/Almond, soaked in water
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon Whole Black Peppercorns, coarsely crushed
  • 1/4 teaspoon Cumin (Jeera) powder
  • 1/2 teaspoon Ghee or olive oil

To serve

  • 4 Wheat Soup sticks for serving

Preparation Of Ragi Almond Vegetables Soup recipe

To make the Ragi Almond Vegetables Soup

  • Peel and grind the almonds in a mixer to a fine paste.
  • Boil 2 cups of water in a saucepan, when it comes to the rolling boiling stage, lower the flame.
  • 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.
  • In a bowl take the ragi flour and make a slurry with water and slowly add it to the boiling water.
  • 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.
  • Add almonds paste, cumin powder, salt and pepper according to the taste.
  • Let it simmer for 2 minutes while stirring continuously.
  • Pour in individual serving bowls and serve warm or hot with wheat soup sticks or wheat bread baked croutons
  • Enjoy this for a breakfast or dinner.

Recipe notes


  • It can be served as a wholesome meal.

Recipe by Sanchita Mittal

“Enjoy your Path to Mom. Relish every moment!”

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