Soppa tal-Armla ("Widow’s Soup" with Cauliflower, Peas, Potatoes & Melted Gbejna Cheese) – Authentic Malta Recipe
One of Malta’s most beloved heritage soups, where white cheese melts into a rich vegetable-and-kunserva broth.
- Country of Origin
- 🇲🇹 Malta (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cauliflower florets, Sweet green peas and broad beans, Cubed potatoes, Kunserva (sweet tomato paste), Garlic
Ingredients for Soppa tal-Armla ("Widow’s Soup" with Cauliflower, Peas, Potatoes & Melted Gbejna Cheese) (4 Servings)
- 1.25 lbs (or 2.5 cups) cauliflower florets, prepped into bite-sized pieces
- 1.5 cups sweet green peas and broad beans, washed and trimmed
- 1 cup cubed potatoes
- 1 medium onion and 3 cloves garlic, finely minced with kunserva (sweet tomato paste)
- 1.5 tbsp traditional Malta seasoning (garlic, parsley, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and kunserva (sweet tomato paste) for 3–4 minutes until fragrant.
- Stir in garlic, parsley, olive oil and toast for 45 seconds to release the essential oils of Malta's kitchen.
- Add cauliflower florets and sweet green peas and broad beans, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cubed potatoes, adjust seasoning, and ladle steaming hot into deep bowls.