Easy Almond Soup Recipe | Creamy Badam Shorba | Almond Ajo Blanco

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: Soup
  • Cuisine: international

Ingredients

  • ¼ cup badam / almond
  • 1 tsp butter
  • 1 inch ginger (finely chopped)
  • 5 cloves garlic (finely chopped)
  • 1 carrot (finely chopped)
  • 5 beans (finely chopped)
  • 3 tbsp cabbage (finely chopped)
  • ½ capsicum (finely chopped)
  • 4 cup water
  • 1 tsp salt
  • ½ tsp pepper powder
  • 2 tbsp peas
  • 2 tbsp sweet corn
  • 2 tsp chilli oil

Method

  1. Firstly, soak ¼ cup badam for 30 minutes in hot water.
  2. Peel the skin and transfer the blanched almonds to the mixer jar.
  3. Add ¼ cup water and grind to smooth almond paste. Keep aside.
  4. In a large kadai heat 1 tsp butter and saute 1 inch ginger, 5 cloves garlic, till it turns aromatic.
  5. Add 1 carrot, 5 beans, 3 tbsp cabbage and ½ capsicum. Stir fry on high flame till the vegetables turn crunchy.
  6. Pour in 4 cup water, 1 tsp salt, ½ tsp pepper powder, 2 tbsp peas and 2 tbsp sweet corn.
  7. Mix well and boil for 5 minutes or until all the flavours are infused.
  8. Now add in prepared almond paste and mix well.
  9. Boil for 5 minutes or until the almond paste is cooked well.
  10. Finally serve Badam Soup Recipe topped with chilli oil and coriander.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.