Soppa tal-Armla (Maltese Widow's Soup)
A humble vegetable soup with poached eggs and creamy ricotta dropped in at the end, filling and full of flavour.
- Time55 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes until softening.
8 min - 2
Stir in the tomato purée for 1 minute, then add the potatoes, cauliflower, stock cube and boiling water. Bring to the boil, then simmer for 25 minutes until the vegetables are soft.
25 min - 3
Stir in the peas and pepper and simmer for 3 minutes. Taste and season.
3 min - 4
Make 4 small wells in the soup with the back of a spoon. Crack an egg into each, cover and poach gently for 4 minutes, until the whites are set.
4 min - 5
Add a large spoonful of ricotta to each bowl, scatter with parsley and serve with the eggs on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.