When the weather outside is cold, we all kinda long for some warm plate on our table that will warm our body and soul. The widows’ soup is a classic Maltese dish that always rises up to the occasion.
It ain’t difficult to prepare, but not everyone knows how to do it. So, here we are sharing this recipe for you to try out! Let us know how it tastes! We would also be interested to know if you do it any differently!
- 225g plum tomatoes
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 300g cauliflower (about 1 small), chopped into florets
- 300g new potatoes sliced into 1cm roundels
- 1 tbsp tomato paste
- 125g frozen peas
- 1.5l vegetable stock
- 5 Maltese ġbejna cheeselets (or subtitute with 300g goats cheese)
- Score a cross in the top of each tomato, submerge in boiling water for a minute.
- Remove with a slotted spoon and plunge directly in a bowl of cold water. Remove the skins with your fingers and chop roughly.
- Saute the onion and garlic in the oil until translucent.
- Add the cauliflower and potatoes and cook over medium for a further five minutes until they start to brown.
- Season generously with salt and pepper then stir in the tomato paste, chopped tomatoes, peas and stock.
- Cover, bring to the boil and then simmer for 45 minutes.
- Add the cheese to the soup, in whole pieces if you have ġbejna or cut into 5cm roundels if substituted with goats cheese.
- Cover and cook over medium for five minutes before serving.