Soppa tal-armla is a winter staple in many a Maltese home. It is a hearty and filling dish which is also healthy, making it a perfect dinner option on cold Winter nights. ‘Soppa tal-Armla’ means Widow’s Soup in Maltese, and it refers to the humble ingredients it is made up of; ingredients which even Maltese widows of the past could afford. Yet although the ingredients are modest, the taste is not! Here’s how you can make this flavorful soup yourself:
- 1 onion, diced
- 3 to 4 cloves garlic, crushed
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 kohlrabi, peeled and chopped
- 1 cup broad beans
- 2 celery sticks, sliced
- 1 cup peas
- ½ or a small cauliflower cut into bite size pieces
- ½ cup chopped parsley, plus extra for garnish
- Gbejniet (Maltese cheese), allow one per person
- Stock – enough to cover vegetables (chicken or vegetable)
- 1 ½ tbsp tomato paste
- Salt & pepper to taste
- Sauté garlic, onion and parsley in the butter and olive oil until soft.
- Add potato, carrot, kohlrabi, broad beans, celery, peas and cauliflower.
- Pour in stock and tomato paste. Stir well and season to taste with salt and pepper.
- Bring to the boil, cover and simmer for about 15 to 20 minutes, until the vegetables are just cooked.
- Add gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat through.
- Garnish with parsley and stir through.
- Serve with one piece of gbejniet in each bowl.