Kawlata (pork and vegetable soup)
Ingredients:
1tbsp Olive Oil
1/2tsp Fennel Seeds
1 Onion
2 Garlic Cloves
400g Pork Shanks
Salt & Pepper
2 Carrots
100g Split Fava Beans (soaked overnight)
200g Marrows
200g Pumpkin
200g Kohlrabi (ġidra)
200g Cauliflower
200g Cabbage
Celery
2tsp Tomato Purée (kunserva)
1.5ltr Vegetable Stock (or enough liquid to cover all vegetables)
200g Potatoes (optional)
50g Small pasta or Rice
Directions:
1. In a large pot sizzle the fennel seeds in some olive oil then add the onion and garlic and sweat for about 3 minutes. Then add the meat and gently fry for another 5 minutes turning the meat half way through and season with salt & pepper.
2. Then add the carrot and give it a good stir.
3. Add the fava beans (which you have to soak overnight) and the rest of the vegetables except the potatoes.
4. Add the tomato purée and the vegetable stock. You have to use enough stock to cover all the vegetables.
5. Stir and cover. Bring to a boil then gently simmer on a low flame for at least an hour. Stirring once half way through.
6. Then add the potatoes and pasta and simmer for around 15 minutes until the potatoes are cooked. . In case you're using rice, make sure to give it enough time for it to cook.
7. Serve with some grated cheese and plenty of Maltese bread.
8. Enjoy!