Widow's Soup (Soppa Tal-Armla)

• onion↗1

  chopped

• garlic cloves↗2

  sliced

• celery stalks4

  Maltese celery if you have it, karfus

• carrots↗3

  chopped

• cabbage↗1⁄2

  shredded

• cauliflower↗1⁄2

  chopped into florets

• broad bean1⁄2 cup

  replace with peas if you don't have broad beans

• potatoes↗3

  chopped

• zucchini1

  chopped

• large tomatoes↗2

  chopped

• kohlrabi↗1

  chopped (optional)

• vegetable bouillon cubes↗2
• tomato paste↗2 tablespoons
• water↗8 cups

  or enough to cover all the vegetables

• ricotta cheese↗8 tablespoons

  firm (or 4 ?bejniet from Malta) (optional)

• eggs (optional)↗4
• tablespoons olive oil, for frying↗2

Step-by-step instructions

1. 1

   Into a large pot add the olive oil and saute the garlic and onion for 5 minutes or until starting to soften.

2. 2

   Add the celery, carrots and saute for a further five minutes.

3. 3

   Add the cabbage, cauliflower, broad beans (if adding peas only add in the last 15 minutes) and potatoes and zucchini and saute all vegetables for ten more minutes.

4. 4

   Add tomatoes, tomato paste and crushed stock cubes, and gently stir.

5. 5

   Add enough water to fill up to ¾ of the pot and make sure that the vegetables have been covered.

6. 6

   Bring to the boil and then simmer for 45 minutes.

7. 7

   Add the gbejniet or ricotta and cook for a further 15 minutes.

8. 8

   If you are also adding eggs, gently crack and add on top in the last remaining ten minutes.

9. 9

   Serve warm.