Portions: 4 servings Calories: 352kcal |
Whether you're new to it, or taro (malanga) is part of your family traditional diet, you've just found a new way to enjoy this noble root vegetable in a vegan, creamy, tasty and satisfying Crema de malanga (cream of taro soup).
By - Revised . Original Jan 12, 2021.
Crema de Malanga (Cream of Taro Soup Recipe).
Why we ❤️ it
- This malanga soup is great as a starter to a larger meal or can be served as a nice little light meal.
- I enjoy the creaminess of its texture, and the gentle flavors that anyone can enjoy. It is one of my favorite smooth soups in my collection.
- Fast and easy to make, you can have this comforting soup ready in no time.
Crema de Malanga (Cream of Taro Soup Recipe)
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Utensils and tools
- High speed blender or Inmersion blender
Ingredients
- 6 tablespoons olive oil, divided
- 1 white onion, minced
- 1 pound malanga (yautía blanca), [0.45 kilo] peeled, rinsed, and diced
- 3 garlic cloves
- ½ teaspoon allspice powder, (optional)
- 1 teaspoon ginger powder
- ½ teaspoon black pepper, or to taste, divided
- 1½ teaspoon salt, or to taste, divided
- 1 quart vegetable broth, [1 liter]
- 2 cups coconut milk
- ½ teaspoon paprika, to garnish
Preparation
1. Sautee vegetables
- In a pot, heat half the oil over medium heat.Stir in the onion, cook stirring until the onion has turned translucent. Add the garlic and malanga and cook stirring until they have heated through (1-2 minutes).Add allspice, ginger, black pepper, and salt, and mix well.
2. Boil taro
- Reduce the heat to medium low and add the vegetable broth and coconut milk.Cover and simmer until the taro is fork tender (about 15 mins).
3. Blend
- Remove from the heat and cool to room temperature.Pour into a blender. Blend the mixture until it is very smooth. Taste and add salt and pepper to your liking if you find it necessary.
4. Reheat
- Return to the pot and reheat until it starts a rolling boil, stirring often to prevent it from scorching. 💡 If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit of water to get a thinner consistency.Remove from the heat.
5. Garnish and serve
- Serve the soup in four bowls, drizzle them equally with the remaining olive oil, and sprinkle them with the paprika.
Top tips
- Spicy: If you want to add a little bit of spicyness to the soup, use hot paprika instead of sweet paprika to garnish.
- Peeling taro: To peel taro root, use a paring knife and cut the outer brown skin to reveal a white flesh. You can also use a potato peeler.
- Broth: You can use our vegetable stock recipe, or use low-sodium broth if you want to keep the sodium level down.
- Non-vegan version: For a richer version of this version, add a couple of cups of whole milk when you add the vegetable broth. You can sprinkle with strong cheddar that will soften and melt with the heat of the soup. The dairy-free option is just as good though.
- Leftovers: You can keep the leftovers in an airtight container in the refrigerator, or keep in the freezer in freezer-safe containers for up two weeks.
Serving suggestions
Serve this soup as a starter for a larger Caribbean-inspired meal, or serve a pick-me-up or light dinner.
You can serve it with some breast toast or rustic bread on the side.
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Learn more
About malanga root
Malanga (Xanthosoma) is a starchy root vegetable also known as taro or yautía in some parts of the world. It is a staple of Spanish Caribbean cuisine.
Malanga can be white, yellow, or purple, depending on the color of the flesh. A similar but unrelated root vegetable has white flesh and purple speckles and is known as cocoyam.
How to eat malanga
Fresh malanga is eaten boiled, as malanga puree, as malanga soup, in fritters and other dishes.
Flavor of malanga
Malanga has a pretty mild flavor, with a consistency and taste slightly similar to yuca. It easily takes the flavors of spices and herbs added to it.
Where to buy malanga
If you don't live in a country where this is typically consumed, your best bet is check in latino or african markets in your area.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Yautia is my vivere favorito, tia. This looks amazing.
Me encanta la yautia, voy a preparar esta ricura.
Thanks!
Great idea, and pretty pictures.
Thank you, Leslie 🙂