Three traditional Maltese Soups

Some very simple recipes for traditional soups made with fresh local fresh vegetables, every day meals in Malta


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 pumpkin
1 kohl rabi [gidra]
1 stock cube
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 and 1 stock cube or stock pot

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.

Lea’s Good Food Everyday airs on Smash TV and you can can follow the page on facebook

Trade Enquiries:

Oxo stock pots and cubes by Premier Foods at George Borg Ltd telephone 21 472 177

Fresh vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]

6 responses to “Three traditional Maltese Soups”

  1. The only one I am familiar with is the Minestra.Thank you for educating me on some of the other soups in the region.

    1. Thank you Jovina, for your comments, always nice to hear from you! have a wonderful evening!

  2. I love all these recipes. I regularly come to Malta and love the cuisine. More like this please! 😀

    1. Certainly, so glad you enjoy the food here ! When is your next trip ?

  3. I’ll have to try these. They all sound so good.

    1. Yes they are delicious, i will be posting another one this week !

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