Vegetable Ragi Soup- Chinese Style

Prep Time 25

Cook Time 25

Course Breakfast|dinner|lunch|Snack

Servings 4

Calories 126 kcal

3-4 tbsp Ragi malt
1 tbsp Soya mini granules soaked in hot water for 10 minutes
2 nos. Spring onion chopped finely with greens
2 tbsp Cabbage finely shredded
2 tbsp Carrots finely chopped or grated
2 tbsp French beans, cut finely
2 tbsp Capsicum
2 tbsp American corn
4-5 flakes Garlic grated
1 tbsp Ginger grated
2 nos. Green chillies,finely chopped
2 stalks Celery chopped finely
1 tbsp Dark Soya sauce or to taste
½ tsp Pounded pepper or to taste
¾ to 1 tbsp Apple Cider Vinegar or to taste
1½ tbsp Oil
Salt to taste
*Instead of soya granules 1 tablespoon of boiled shredded chicken can be added while serving

Whisk the ragi malt with 2 ½ cups of water and keep aside
Heat oil in a deep pan, add the grated ginger, garlic and spring onions, sauté for 1 minute
Add all the other cut/shredded vegetables and sauté for a minute or so
Mix in the soya sauce and add 2 cups of water along with a little salt and simmer covered for 5-7 minutes
Whisk the ragi malt once again and gently add to the simmering vegetable mixture
Stir continuously, cook on a low flame for 5 -7 minutes after adding the soaked soya granules
Add the Apple cider vinegar, pounded pepper and chopped celery
Adjust consistency and seasonings, serve hot

This recipe has good content of fiber making it a healthy recipe which helps relieve constipation.

NUTRIENT VALUES PER SERVING