Soppa tal-armla

JanaBy Jana      

October 23, 2014

Soppa tal-armla 0 5 0

A simple, delicious soup made from fresh vegetables including kohlrabi, peas and broad beans. It’s healthy and low fat.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 6 Servings

Directions

1Heat the butter and oil in a large saucepan and add the onion, garlic and most of the parsley. Sauté until soft. Add the vegetables, tomato paste and enough stock to cover.

2

3Stir well and season to taste with salt and pepper. Bring to the boil, cover and simmer for 15–20 minutes, until the vegetables are just cooked.

4

5Add the gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat the cheese. Add the remaining parsley to the soup and stir through.

6

7Ladle the soup into bowls, topping each with a round of gbejniet.

Ingredients

1 tbsp butter

1 tbsp olive oil

1 onion, diced

3–4 garlic cloves, crushed

⅔ cup chopped parsley

2 potatoes, peeled and chopped

2 carrots, peeled and chopped

1 kohlrabi, peeled and chopped

2 celery stalks, sliced

1 cup podded broad beans (fresh or frozen)

1 cup podded peas (fresh or frozen)

½ large or 1 small cauliflower, cut into bite-sized pieces

1½ tbsp tomato paste

vegetable stock

salt and pepper

6 soft gbejniet (small Maltese cheeses

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