Widow’s Soup

Widow’s Soup is that rare recipe that warms you from the inside out while telling a cultural story through its ingredients. This traditional Maltese soup combines humble vegetables with surprising flavor depth that’ll make you wonder why you haven’t been making this your whole life.

What makes this soup special is its perfect balance of hearty vegetables, mild curry spice, and the star ingredients – Maltese cheeselets (gbejniet) and eggs that poach right in the broth. The result is a rich, nourishing meal that transforms simple ingredients into something truly magical. Trust me, this isn’t just soup – it’s an experience that’ll have everyone asking for seconds.

Ingredients

For the vegetable base:

• 1 onion, diced
• 3 cloves garlic, crushed
• 2 potatoes, chopped
• 3 carrots, sliced
• 1 kohlrabi (gidra), chopped
• 1 cup broad beans
• ¾ cup frozen peas
• 1 small cauliflower, cut into bite-sized pieces
• ¼ cup parsley, chopped (plus extra for garnish)

For the seasoning:

• 1 tsp mild curry powder
• ¼ tsp mixed spice
• 2 tbsp tomato paste
• Chicken stock (enough to cover vegetables)
• Salt and pepper to taste

For finishing:

• Gbejniet (fresh Maltese cheeselets)
• Eggs

Steps

1. Heat 1 tablespoon each of butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and crushed garlic, sautéing for 5-7 minutes until soft and translucent but not browned. The slow cooking releases their sweetness – don’t rush this step as it builds your flavor foundation.
2. Add the chopped potatoes, sliced carrots, chopped kohlrabi, broad beans, frozen peas, and cauliflower pieces to the pot. Stir to coat the vegetables in the aromatic oil mixture for 2-3 minutes. This brief sautéing helps the vegetables absorb flavors better than adding them directly to liquid.
3. Sprinkle the 1 tsp curry powder and ¼ tsp mixed spice over the vegetables, then add the 2 tbsp tomato paste. Stir continuously for 1 minute to toast the spices and caramelize the tomato paste slightly – you’ll notice the aromas intensify, indicating the flavors are developing.
4. Pour in enough chicken stock to just cover the vegetables (approximately 6-8 cups, depending on your pot size). Season with salt and pepper to taste, starting with ½ tsp of each and adjusting later. Stir well to ensure no tomato paste clumps remain.
5. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer. Cover with a lid and simmer gently for 30 minutes, or until vegetables are just tender when pierced with a fork. Check occasionally and add more stock if needed – the vegetables should remain just barely submerged.
6. Make small wells in the soup and carefully add the gbejniet (Maltese cheeselets) and crack 4-6 eggs directly into the hot soup. The exact number depends on your pot size and preference – allow at least one egg per serving. Cover again and cook for 20 minutes more at a gentle simmer. The eggs should have firm whites but slightly soft yolks, and the cheeselets will soften without completely melting.
7. Just before serving, gently stir in the ¼ cup chopped parsley, reserving some for garnish. The heat from the soup will release the parsley’s aroma without dulling its bright color. Ladle into bowls, ensuring each serving gets an egg and some cheeselet, then sprinkle with the reserved parsley.
8. For authentic Maltese serving style, provide crusty bread on the side to soak up the flavorful broth. Enjoy while hot!

Smart Swaps

• No gbejniet? Use feta cheese (about 100g cut into cubes) for a similar tangy flavor profile
• Replace kohlrabi with 1 medium turnip or 2 cups chopped cabbage
• Make it vegetarian by using vegetable stock instead of chicken stock
• For a heartier version, add 200g diced ham or cooked chicken in step 6

Make It Diabetes-Friendly

• Use sweet potatoes instead of regular potatoes to lower the glycemic impact (reduces approximately 5g carbs per serving)
• Increase the protein ratio by adding an extra egg per serving, which helps moderate blood sugar response
• Replace 1 cup broad beans with 1 cup edamame for more protein and fewer carbs (saves approximately 7g carbs per serving)
• Serve smaller portions (1½ cups instead of 2 cups) alongside a mixed green salad dressed with olive oil and lemon juice

Pro Tips

• For the most authentic flavor, prepare this soup a day ahead – the flavors meld beautifully overnight
• The consistency should be between a soup and a stew; adjust liquid accordingly
• When adding the eggs, create a small depression in the vegetables so they don’t spread too much
• If gbejniet aren’t available, halloumi or queso blanco make good substitutes, though they won’t melt quite the same way
• For a richer broth, add a parmesan rind during simmering and remove before serving