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Indian

Badam shorba

Vegetarian

A velvety Mughlai-style almond soup: blanched almonds blended with milk and light stock, scented with cardamom and white pepper and finished with a few strands of saffron.

Badam shorba is an Indian soup, ready in about 40 minutes and made with almonds and milk. It serves 4 and is rated easy to cook.

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Delicious creamy soup garnished with almonds in a sleek black bowl with gold spoon.
Photo: Novkov Visuals / Pexels · Pexels License
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
Calories
237

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Blend the blanched almonds (opens in a new tab) with 200 ml of the stock to a very smooth paste, reserving a few almonds, slivered, for garnish.

  2. Step 2

    Melt the butter (opens in a new tab) in a saucepan (opens in a new tab) and cook the onion (opens in a new tab) gently until soft but not coloured. Stir in the flour and cook for a minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Whisk in the remaining stock, then the almond (opens in a new tab) paste, milk (opens in a new tab) and cardamom (opens in a new tab). Simmer gently, stirring often, until it lightly coats a spoon.

    • 10 min
    • low heat

    Stir the bottom of the pan — almond and milk catch easily.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    For the smoothest soup, blend again or pass through a sieve. Season with white pepper (opens in a new tab) and salt, swirl in the saffron (opens in a new tab) milk (opens in a new tab) and cream, and garnish with slivered almonds (opens in a new tab).

    • 3 min

About this dish

Origin
Mughlai / North India, India · Commonly attributedAssociated with Mughlai and Hyderabadi celebratory cooking; not documented to one place.More food from India
Dish
Dinner · Soups · Appetizers & starters
Cooking method
Simmered, Blended
Taste
creamy, nutty, mild, rich
Diet
Vegetarian (lacto-ovo) · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Child-friendly
Cook more with
Almonds · Milk · Butter · Onion · All-purpose flour · Vegetable stock
Techniques
Simmering · Blanching · Wet grinding · Emulsification · Roux thickening

Allergens

  • Contains: Milkfrom butter, milk, heavy cream
  • Contains: Tree nutsfrom almonds
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour, vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

237 kcal per serving

Calculated

1 serving ≈ 248 g · recipe makes 4

Where the energy comes from

  • Protein 14%
  • Carbohydrate 21%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy237 kcal96 kcal
Protein8.4 g3.4 g
Carbohydrate13.3 g5.4 g
Net carbohydrate9.8 g3.9 g
Sugars6.3 g2.5 g
Added sugars0 g0 g
Fibre3.5 g1.4 g
Fat18 g7.3 g
Saturated fat4.3 g1.7 g
Trans fat——
Cholesterol15 mg6 mg
Sodium864 mg348 mg
Salt equivalent2.2 g0.9 g
Vitamins & minerals per serving
Potassium
333 mg
Calcium
164 mg
Iron
1.2 mg
Magnesium
79 mg
Vitamin A (RAE)
75 µg
Vitamin C
2 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
23 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: saffron, heavy cream.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Blanch almonds yourself: soak in just-boiled water for 10 minutes and the skins slip off.

Common mistakes

  • Letting it boil hard after the milk goes in can make it grainy.

Serve with

  • Serve in small cups as the first course of a festive dinner.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat gently, whisking in a splash of milk.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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