Soppa tal-Armla

Widow's soup: a hearty vegetable soup often enriched with ġbejna and egg.

• Serves: 4-6 people
• Preparation: 15 min
• Cooking: 40 min

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 150g cauliflower florets
• 1 medium zucchini, diced
• 100g frozen peas (or fresh when in season)
• 400g canned chopped tomatoes
• 1.2 litres vegetable stock
• 200g fresh ġbejna (Maltese sheep cheeselets), crumbled or cubed
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 egg, beaten (for traditional egg ribbon)

Method

1. Soften the onion and garlic in olive oil without browning.
2. Add the firm vegetables and stock first, then simmer until they begin to soften.
3. Add the peas later so they keep their colour and texture.
4. Stir in the tomato and simmer until all the vegetables are tender.
5. Add the ġbejniet gently and warm them without breaking them up.
6. For the optional egg ribbon, drizzle beaten egg slowly into the simmering soup while stirring gently with a fork.
7. Season, add herbs and serve with one cheeselet and egg per bowl.