Soppa tal-Armla

Name: Soppa tal-Armla
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Maltese
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 potatoes, cubed; 2 carrots, diced; 1 zucchini, diced; 200g cauliflower florets; 200g peas; 400g canned tomatoes; 1.5L vegetable broth; 100g small pasta; 4 small gbejniet or ricotta salata rounds; Salt, pepper, fresh parsley

Soppa tal-Armla (SOP-pah tal-AR-mlah)

Widow's Soup

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 222 kcal

A hearty Maltese vegetable soup studded with small rounds of fresh gbejniet cheese, a comforting bowl brimming with seasonal vegetables and pasta.

Nutrition & Info

Protein 12.0g

Carbs 30.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

large pot ladle cutting board

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: parsley, olive oil drizzle

Accompaniments: crusty Maltese bread

Ingredients

2 tbsp olive oil
1 onion, diced
2 potatoes, cubed
2 carrots, diced
1 zucchini, diced
200g cauliflower florets
200g peas
400g canned tomatoes
1.5L vegetable broth
100g small pasta
4 small gbejniet or ricotta salata rounds
Salt, pepper, fresh parsley

Instructions

1
Heat olive oil, sauté onion until soft.
2
Add potatoes, carrots, cauliflower, and tomatoes. Pour in broth and bring to a boil.
3
Simmer 15 min until vegetables are nearly tender.
4
Add zucchini, peas, and pasta. Cook until pasta is al dente.
5
Drop small rounds of gbejniet into the soup. Season with salt and pepper.
6
Serve hot with chopped parsley and crusty bread.

💡

Did You Know?

The soup is called "Widow's Soup" because it was affordable enough for a widow living alone to make with garden vegetables and local cheese.

Chef's Notes

Equipment Tips

large pot
ladle
cutting board

Garnishing

parsley, olive oil drizzle

Accompaniments

crusty Maltese bread

The Story Behind Soppa tal-Armla

Soppa tal-Armla is one of Malta's oldest recipes, a testament to the island's cucina povera tradition. The addition of gbejniet, Malta's signature sheep's milk cheese, transforms a simple vegetable soup into something uniquely Maltese.

🕐 Traditionally enjoyed lunch 📜 Origins: Medieval Malta

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