Three traditional Maltese Soups

Here are recipes for traditional soups made with local fresh vegetables. These are common everyday meals in most homes here.


Widow’s Soup [Soppa tal Armla]

1 onion, diced
3 cloves garlic, crushed
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 kohlrabi, peeled and chopped
1 cup broad beans
2 celery sticks, sliced
1 cup peas
½ or a small cauliflower cut into bite size pieces
½ cup chopped parsley, plus extra for garnish
GbejMaltese cheese), allow one per person
Stock – enough to cover vegetables (chicken or vegetable)
1 ½ tbsp tomato paste
Salt & pepper to taste

Peel, rinse and chop the onions
Dice the cauliflower tomatoes and potatoes into bite-sized florets and cubes respectively
Sauté the chopped onions and after a couple of minutes add the cauliflower, potatoes, peas & beans. Fry until golden in colour
Add the vegetable stock (half the pot) and simmer for approximately 45 minutes
Add more water if needed to cover the vegetables together with the diced tomatoes and cook for 20 minutes more. Into the simmering soup, gently poach the eggs and add the fresh cheeses. Simmer for a further 5 minutes, season and serve with 2 thick slices of fresh sourdough bread


Kawlata Soup with Ham Hock

250g (or 8.81 oz) pumpkin
1 kohl rabi
4 carrots
Half a cabbage
Half a cauiflower
4 small potatoes
2 onions
2 pieces ham hock [xikel] or pork sausage

Soak the hock overnight. If you’re using sausages, these should be fresh pork sausages.
Cover the gammon or sausages with water and bring to the boil. Remove any scum. Add the vegetables. Simmer gently until the meat is done.

If you wish, you can remove the meat/sausages after it has cooked. (You can have this meat with some bread and fresh vegetables as a sandwich). Some people also like to add some small macaroni beads (or barley) in the soup, then they cook for some 15 minutes more. This will make the soup even more tasty.



84g cauliflower
84g carrots
84g pumpkin
56g white onions
28g celery stick
21g tomato paste
56g small pasta
50g split peas
One teaspoon bicarbonate of soda
1250ml water

Slice and wash all the vegetables.
Fry the onions, till tender.
Add all vegetables except the pasta.
Add the water, bring to the boil, and simmer till vegetables are cooked.
Add the Pasta. The soup should be very thick.


You will find more of my recipes with the Sunday Times



6 thoughts on “Three traditional Maltese Soups

From the heart of the Mediterranean.... Thank you !

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