Soppa tal-Armla – Widow’s Soup


  • 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.
This entry was posted in By Occasion, Easter, Recipes, Soups, Vegetables and tagged , , , , . Bookmark the permalink.

8 Responses to Soppa tal-Armla – Widow’s Soup

  1. Andrew Agius says:

    Some people like to add an egg to this also. When you add the gbejniet break an egg into the pot for each person. Try to keep them seperate. Enjoy!

  2. John Borg says:

    It looks so good we are going to try it . Cheers John

  3. Maruska Agius says:

    kohlrabi? what is that pls?

  4. Renee Bowman says:

    Yum, yum. Thanks for sharing.

  5. Elen Cutajar says:


  6. Elen Cutajar says:


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