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


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.


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.


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.


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


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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