Last week I horrible sprained my neck. It was indeed quite painful with the realisation that our head is indeed very heavy!! Some realisation!!
When you fall sick there is nothing more soothing than soup. With the weather turning rainy ( in between )the warmth of the soup was well deserved. A rice vegetable soup like we made earlier was all that I wished for. Since elaborate vegetable chopping and cleaning was out of the question with the pain running down the shoulder, it was down to simple choices. A handful of greens ( pre-cut) sounded like a perfect choice and just what I had in the refrigerator.
Ingredients making this finger millet soup.
There are no fancy ingredients that make this finger millet soup. This is one that is delicious and soothing on its own without the frills.
Finger millet flour.- Though I wanted to keep the soup light, yet really needed it to make me feel full. So that ragi flour made it much more filling. Ragi or fingermillet is a gluten-free flour and with a low glycemic index, it was perfect for me. If you don’t have finger millet, try any other millet flour.
The leafy greens -the green leafy vegetable that I had at hand is Kailan. Kailan or Gai -lan is Chinese kale or Chinese broccoli. For flavour, it is more like leafy cauliflower. Like another green vegetable, it is rich in Vit A and C.
Ginger-in any good recovery recipe, you do find antiinflammatory fresh ginger root. The ginger gives a spicy flavour and a gentle soothe to this simple soup.
Vegetable stock- a well-rounded vegetable stick bring flavour to this easy soup recipe. Keep it no oil and low sodium to get the best of this recipe.
Pepper-crushed pepper picks up a but from the malty flavours in the recipe. Try pepper berry if you have some as it has a spicier flavour to it.
Salt -watch the salt you add as the veg stock will have a bit of necessary salt. I prefer to add it to the individual bowls if needed.
Finger millet and greens soup.
- 4 tbsp finger millet powder
- 1/2 cup chinese broccoli ( Gailan, Kailan)
- 1 tsp fresh ginger root 9grated)
- 4 cups vegetable stock
- salt to taste
- crushed black pepper (use pepperberry if you have)
- Wash, clean and chop the kailan.
- Add the ginger and greens into a sauce pan along with a cup of vegetable stock.
- Set this on medium heat and bring to a simmer.
- To the rest of the stock, add the ragi flour and whisk to a smooth mix.
- Add this slurry to the saucepan along with the greens and simmer to cook.
- Keep stirring as they cook.
- The soup looks glossy as it cooks.
- Once the soup thickens, chcek salt if needed.
- Add crushed pepper before serving.
- Soup is ready to serve.
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