Ingredients
- CarrotsChopped
- 1 tsp KunservaTomato paste
- OnionsFinely diced
- Fava Beans
- PotatoesPeeled and cubed
- Celery SticksChopped
- CauliflowerCut into small florets
- Peas
- Knorr Chicken Stock Pot
- Soft Goat CheeseĠbejna friska
Weather is a funny thing in Malta and as we’ve seen in recent days, Spring can feel like Winter is back in a heartbeat. I was working from home on a strangely chilly & wildly windy day and decided to make some good-old soppa tal-armla. It was also the perfect excuse to use fresh fava beans from my family’s field which is in season right now.
Steps
1 Done | Begin by chopping all the ingredients. Then I heat some olive oil in a deep pot and sauté the onions. When the onion is translucent in colour, I add all the veggies and sauté on medium heat for a couple of minutes. |
2 Done | To create the stock (and flavour of the soup), I melt a Knorr Chicken Stock Pot separately with hot water, whisk and add the pot. I then let the soup simmer on low heat for 30 – 45 minutes. Going slow and steady really does the trick, so if you have some time on your hands, let the veggies melt away in the way à la slow cooking. |
3 Done | I like to serve this with a fresh ġbejna friska which you can either add to the pot after taking it off the heat, or serve directly in the plate. Enjoy this soul-soothing mouthful! |
4 Done |
