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