Widow’s Soup (Week 40, Malta)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

• Normally this soup would contain peas, but unfortunately I didn’t have any for this recipe. I’d recommend swapping the black beans for peas if you have them since you normally wouldn’t find black beans in this stew, but hey, extra protein if you choose to keep it.

• The cheese that is typically used in this soup is a round of goat cheese, so I used a vegan feta which I think does the trick. Use whatever vegan cheese you prefer, but make sure it’s not too melty of a cheese for this soup — unless you’re into that. You do you Pikachu.

Widow’s Soup

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Ingredients

• 8 cups Vegetable Stock

• 8 Garlic Cloves

• 3 Yellow Potatoes

• 2 Vine Tomatoes

• 2 Carrots

• 1 Small Cauliflower

• 1 Leek

• 1/2 Yellow Onion

• 1/2 Celery Root

• 15.5 ounces Black Beans

• 1/2 cup Parlsey

• 3 tablespoons Vegan Butter

• 2 tablespoons Tomato Paste

• 2 tablespoons Black Pepper

• 1 tablespoon Salt

• 8 ounces Vegan Cheese (I used Violife Feta)

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Directions

• Prepare produce. Peel celery root. Dice potatoes, tomatoes, onion, and celery root. Slice carrots, celery, and leek whites into 1/4 inch pieces. Mince garlic, and break cauliflower into bite sized pieces.
• Heat a stock pot on medium high heat. Add butter, onions, leeks, celery, and garlic. Saute until onions start to turn translucent.
• Add carrots, potato, celery root, cauliflower, tomatoes, beans, tomato paste, salt, pepper, and stock. Bring to a simmer and allow to cook for 20 minutes.
• While soup is simmering mince parsley and set aside. Slice vegan cheese into circles (you’ll want one per serving).
• Once soup is finished remove from heat and fold in parsley. Allow flavors to marry for 10 minutes.
• Serve soup hot, garnishing with parsley and a vegan cheese round. Enjoy!

Quick thoughts post recipe development on the live stream…