Tag Archives: soup

Soppa tal-Armla

Widow’s Soup

The quintessential rural staple for large families, soppa tal-armla is essentially a way to combine different available veg from the field and turn them into a hearty soup with the addition of poached egg and sheep cheese. This simple broth is extremely tasty and easy to make and has enough protein for a full meal

Ingredients:

1 Onion chopped

3 cloves Garlic minced

2 Carrots sliced

1 stick Celery sliced

1 large Potato cubed

1 Kohlrabi cubed

200g Cauliflower florets

200g Pumpkin cubed

1.5L Vegetable Stock

1tbsp Kunserva (tomato puree)

1 Tomato chopped

Peas and Broad Beans if available (I had peas)

Free range eggs

Fresh Ġbejniet (fresh sheep cheese)

Method:

On a low heat sweat the onion and garlic in a tablespoon of olive oil till translucent. Add carrots and celery and stir for a couple of minutes. Add the rest of the vegetables and dry cook for five minutes. Next goes the tomato puree and the chopped tomato. Barely cover with the stock and leave to simmer for 45 minutes.

Add the peas, eggs, cover and after five minutes the ġbejna. Keep covered for another ten minutes barely simmering. It is now ready to serve

Soppa tal-Armla

Melange of Marrows with Quinoa

As we draw into autumn pumpkin and other members of the marrow family become more evident at the vegetable markets and greengrocers. This recipe is a take on a traditional Maltese autumn soup “Soppa tal- Qarghat” made from the different marrows; qagħra hamra (pumpkin), qagħra Tork (white pumpkin), qagħra baghli (courgettes) and qagħra twil (long marrow). Any combination may be used. Squash is fine as well but I prefer vegetables that have been grown locally as this is more sustainable.IMG_0012 White Marrow was not available at the market so I used what I found.

Ingredients:

Pumpkin, Marrows and Long Marrows in roughly equal quantities. In all 1.2 Kg

Leek                                                                                  1

Organic Quinoa                                                            100g

Cumin Powder                                                               2 tsp

1 small chili pepper

Olive oil                                                                          2 tbsp

Vegetable Stock                                                          500 ml

Method:

Wash and chop the leek.

Tip: To remove soil and compost from leek remove the two topmost layers and quarter lengthwise leaving the root. Rinse thoroughly under running water and dry with paper towels.

leek quartered

Easily chop into 1.5 cm  lengths.   IMG_0017

Heat oil in pot and gently fry the leeks. When they start to get translucent add the cumin and the chili and fry for one minute to release the flavour. Add the washed and chunkily chopped marrows to the pot and barely cover with the stock. Bring to the boil and simmer for five minutes. Add Quinoa, cover and simmer for fifteen minutes. Leave to rest for another fifteen minutes during which most of the liquid will be absorbed.IMG_0024

I served this with grilled flat bread such as flour tortillas.