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Finger millet and greens soup.
A delightful, simple and nourishing soup recipe with finger millet.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course
Soup
Cuisine
Autumn, Baby toddler food, diabetic friendly, Fusion, instant pot, International, Medicinal
Servings
4
people
Ingredients
1x
2x
3x
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)
Instructions
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.
Keyword
easy soup recipes, Lunch recipes
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