Date: 01 Sep 2017 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Starters & Soups 0


Growing up, this soup was a staple in our household.  It is a very simple and basic soup and it was given the name ‘Soppa Tal-Gwerra’ (War Soup) by my dad but I do remember my mum calling it also ‘Toqlija’ (coming from the verb ‘Taqli’ which means to saute).  I guess they called it that because it is made with very cheap everyday ingredients.  It is however, very similar to our Maltese Kusksu.  In fact she used to make this also with broad (fava/lima) beans when these were in season, and with the typical Kusksu pasta as well, which then turns it into our traditional Kusksu!


  • 1 large onion diced
  • 2 garlic cloves crushed
  • 3 large potatoes, roughly chopped
  • Gluten Free Vegetable Stock Powder
  • 4 tbsp Tomato Puree
  • Salt & Pepper
  • Chilli Flakes (optional)
  • 1 cup frozen peas
  • 100gr gluten free spaghetti
  • 2 tbsp chopped parsley


Start by sauteing the onion and garlic in olive oil until soft.  Add the chopped potatoes and stir to cover in oil. Cook for a few minutes, stirring continuously.  Add enough water to cover the potatoes and add the stock
powder, tomato puree, chilli if using and seasoning with salt and freshly ground pepper.
 Bring to a boil and then lower the heat and leave to simmer gently until the potatoes are very soft.
Mash the potatoes in the soup with a hand masher, add more water but make sure you leave it nice
and thick, not runny.  Break the spaghetti into little pieces and throw into the soup.  Cook until they are al dente and then throw in the frozen peas and cook for a few more minutes.  Stir in some freshly chopped
parsley before serving.  You can also serve it with some grated Parmesan if you wish.

This soup tastes better the next day somehow – I just love it!

Note –  you can also swap the spaghetti with white or brown rice.

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