Almond Soup Recipe | Creamy Badam Shorba | Almond Ajo Blanco
Easy Almond Soup Recipe | Creamy Badam Shorba | Almond Ajo Blanco
Servings 4 Servings
Calories 40kcal
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
Instructions
- Firstly, soak ¼ cup badam for 30 minutes in hot water.
- Peel the skin and transfer the blanched almonds to the mixer jar.
- Add ¼ cup water and grind to smooth almond paste. Keep aside.
- In a large kadai heat 1 tsp butter and saute 1 inch ginger, 5 cloves garlic, till it turns aromatic.
- Add 1 carrot, 5 beans, 3 tbsp cabbage and ½ capsicum. Stir fry on high flame till the vegetables turn crunchy.
- Pour in 4 cup water, 1 tsp salt, ½ tsp pepper powder, 2 tbsp peas and 2 tbsp sweet corn.
- Mix well and boil for 5 minutes or until all the flavours are infused.
- Now add in prepared almond paste and mix well.
- Boil for 5 minutes or until the almond paste is cooked well.
- Finally serve Badam Soup Recipe topped with chilli oil and coriander.
Nutrition
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 614mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3226IU | Vitamin C: 25mg | Calcium: 24mg | Iron: 0.4mg