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Indian

North Indian Subz Badam Shorba

Subz badam shorba blends mixed vegetables with almonds and milk into a mild Mughlai soup.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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North Indian Subz Badam Shorba

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Heat the butter in a deep saucepan. Add the finely diced mixed vegetables and sauté on medium heat for 4-5 minutes until they turn slightly tender but retain their crunch.

    4–5 min

  2. Pour in the measured water and bring to a boil. Cover and let the vegetables simmer for 10 minutes until completely cooked.

    10 min

  3. Take a small portion of the cooked vegetables and a little broth, blend them into a puree, and pour it back into the pot. This gives the soup a naturally thicker body.

  4. Lower the heat. Whisk the prepared almond paste into the warm milk, and gently pour this mixture into the simmering soup while stirring continuously.

  5. Add the salt, freshly cracked black pepper, and cardamom powder. Let the soup warm through for 3-4 minutes. Do not let it boil vigorously after adding milk.

    3–4 min

  6. Turn off the heat and serve.

How to tell it's done

A creamy, ivory-colored royal broth speckled with colorful vegetable confetti, offering a sweet, nutty, and peppery profile.

Getting it right

Tip

Dicing the vegetables uniformly small ensures every spoonful has a balanced mix of vegetables, almond creaminess, and broth.

What to serve it with

Garnish with toasted almond slivers. Serve as an elegant starter at dinner parties.