Kusksu Recipe - Maltese Bean soup with ricotta and sheeps cheese

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is gluten-free and higher in protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast provides a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy and has a high smoke point.

Fry off the onions and garlic in vegetable oil for a couple of minutes.

Add the cauliflower to the onions and garlic.

Put a pot of water on to cook the pasta beads.

Add the vegetable cube and tomato paste to the onions and cook for a couple of minutes.

Add the potatoes and pumpkin to the pot.

Fill the pot with water or vegetable stock and season with salt and pepper.

Cover and bring to a boil.

Cook the pasta beads separately to avoid sticking and starch release into the soup.

After around 20 minutes, check if the potatoes are done, then add the broad beans and bring back to a boil.

Poach eggs in the soup, removing them when done.

Serve by placing pasta in a bowl, topping with soup, poached egg, ricotta, and sheep's cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens