Simple, practical, and full of everyday flavour, Almond Soup Recipe | Creamy Badam Shorba | Almond Ajo Blanco is a vegetarian international soup made with badam / almond, butter, and ginger in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.