Learn how to make this delicious soup made from the malanga (taro root). A popular Latin American soup that is starch enriched, creamy, flavoursome and most importantly my rendition is completely vegan friendly.
![soup in a black bowl](https://thatgirlcookshealthy.com/wp-content/uploads/2015/10/crema-de-malanga1.jpg)
Now that the weather is on the decline, it's time to move away from the light salads and turn to some comfort food like this heart warming bowl of soup.
It's a delicious soup that's full of flavour and straight out of the tropical islands.
If you love those bold Caribbean flavours then this malanga recipe won't disappoint.
![malanga root](https://thatgirlcookshealthy.com/wp-content/uploads/2015/10/malanga-root.jpg)
What is a malanga?
Malanga is an elongated root vegetable also known as Yautia, by many of the Spanish speaking islands and also known as Cocoyam or Taro by other Caribbean islands.
It is a starch enriched tuber root vegetable with the outer skin being quite rough, bumpy, hairy and brown in colour.
The flesh varies from yellow white to an off white with a pink/purplish hue.
Malanga is very similar to yuca/cassava in taste and texture, it has that earthy, nutty taste to it.
Like most root vegetables, you can prepare it multiple ways - roast, boil, fry or even mash it.
You could easily make some Yuca Con Mojo with it or add it to your casseroles, stews or make it into a heart warming soup.
![Ingredients need to make the soup](https://thatgirlcookshealthy.com/wp-content/uploads/2023/10/Ingredients-you-need1.jpg)
Ingredients you need
- Malanga - this is the star of the soup and it's what is needed to get the soup that velvety smooth texture. Depending on what side of the world you are, it might be referred to by the following name - Eddo, Taro, Dasheen or Cocoyam.
- Vegan butter - is used to saute the onion, scallion and garlic.
- Onion, scallion and garlic - these are foundation ingredients that most soup recipes have to begin the process for some flavoursome soup.
- Vegetable stock - I like to use my homemade vegetable stock/broth, because this is a vegan rendition we need to really optimise the flavour by using some stock/broth.
- Coconut milk - you will want to use full fat coconut milk, which will help to make the soup nice and creamy without being too overpowering in the taste of coconut.
- Thyme - This is my personal taste in herbs, a favourite of mine that always taste amazing in so many recipes including soup.
- Black pepper and pink salt - for taste and flavour!
- Olive oil and nutmeg - this is used for drizzle and garnish before serving the soup!
![spoon picking up the soup](https://thatgirlcookshealthy.com/wp-content/uploads/2015/10/crema-de-malanga2.jpg)
Reasons to make this soup
- It is suitable for most dietary requirements
- This is a vegan friendly recipe
- Perfect for people who like Latin American and Caribbean food
- A great way to use malanga/yautia
- Heartwarming and comforting soup, especially when living in a cold climate
The steps
![Steps 1-4 saute the onions and garlic](https://thatgirlcookshealthy.com/wp-content/uploads/2023/10/Steps-1-4-saute-the-onions-and-garlic.png)
- Melt the vegan butter in a large saucepan on medium heat.
- Proceed to add the scallion, onion and garlic and saute until they are soft and translucent.
- Add the malanga to the saucepan and the thyme stems.
- Pour the vegetable stock and coconut milk into the saucepan and bring to a rolling boil.
![Steps 5-8 adding the malanga, coconut milk and vegetable stock](https://thatgirlcookshealthy.com/wp-content/uploads/2023/10/Steps-5-8-adding-the-malanga-coconut-milk-and-vgetable-stock.png)
- Reduce to heat to medium-low and simmer until the malanga is fork tender (this should take roughly 20 minutes).
- Remove the thyme stems once the malanga is cooked.
![Steps 9-12 pureeing the vegetables to make soup](https://thatgirlcookshealthy.com/wp-content/uploads/2023/10/Steps-9-12-pureeing-the-vegetables-to-make-soup.png)
- Carefully transfer the contents from the saucepan into a high speed blender.
- Puree into a smooth consistency (adjust the texture if necessary).
- Do a taste test and add black pepper and pink salt to taste.
- Pour the soup into bowls and drizzle with olive oil with a sprinkle of ground nutmeg and serve.
Notes and tips
- Make sure the coconut milk that you are using is FULL FAT Coconut Milk.
- This is the link that you need for my Homemade Vegetable Stock
- If you don't have a high speed blender, use an immersion stick blender instead to puree the soup.
- Depending on the size of your blender, you may need to puree the soup in batches.
- If you can't get fresh malanga, use the frozen kind instead.
- Malanga might be known as Yautia/Taro or Cocoyam in your location.
- Be sure to head to a neighbourhood that has a large group of Latino, Caribbean, African or Asian people, as you are more than likely to get hold of this vegetable when frequenting markets/stores within this region.
- Any leftovers can be stored in an airtight container (when completely cool) for up to 2 days or freeze in freezer friendly bowls for up to 3 months.
- Remember to remove the thyme stems before pureeing the soup.
![spoon resting in a bowl of soup](https://thatgirlcookshealthy.com/wp-content/uploads/2015/10/crema-de-malanga3.jpg)
Other vegan soup recipes to try
- Cuban Black Bean Soup
- Sopa de Platano Verde
- Caribbean Callaloo Soup
- Jamaican Red Peas Soup
- Trinidad Corn Soup
- Jamaican Pumpkin Soup
- Caribbean Pumpkin Lentil Soup
- Vegan Vegetable Soup
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
![](https://thatgirlcookshealthy.com/wp-content/uploads/2015/10/crema-de-malanga-1-300x300.jpg)
Crema de Malanga (Taro Soup)(Vegan)
Ingredients
- 2 tablespoon vegan butter (16g)
- 2 large scallion sliced
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 lb malanga chopped (1kg)
- 4 cups vegetable stock (950ml)
- 14 oz full fat coconut milk (400ml)
- 5 sprigs of thyme tied together
- black pepper and pink salt to taste
- olive oil for drizzling and a ground nutmeg for garnish
Instructions
- Melt the vegan butter in a large saucepan on medium heat.
- Proceed to add the scallion, onion and garlic and saute until they are soft and translucent.
- Add the malanga to the saucepan and the thyme stems.
- Pour the vegetable stock and coconut milk into the saucepan and bring to a rolling boil.
- Reduce to heat to medium-low and simmer until the malanga is fork tender (this should take roughly 20 minutes).
- Remove the thyme stems once the malanga is cooked.
- Carefully transfer the contents from the saucepan into a high speed blender.
- Puree into a smooth consistency (adjust the texture if necessary).
- Do a taste test and add black pepper and pink salt to taste.
- Pour the soup into bowls and drizzle with olive oil with a sprinkle of ground nutmeg and serve.
Notes
- Make sure the coconut milk that you are using is FULL FAT Coconut Milk.
- This is the link that you need for my Homemade Vegetable Stock
- If you don't have a high speed blender, use an immersion stick blender instead to puree the soup.
- Depending on the size of your blender, you may need to puree the soup in batches.
- If you can't get fresh malanga, use the frozen kind instead.
- Malanga might be known as Yautia/Taro or Cocoyam in your location.
- Be sure to head to a neighbourhood that has a large group of Latino, Caribbean, African or Asian people, as you are more than likely to get hold of this vegetable when frequenting markets/stores within this region.
- Any leftovers can be stored in an airtight container (when completely cool) for up to 2 days or freeze in freezer friendly bowls for up to 3 months.
- Remember to remove the thyme stems before pureeing the soup.
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out creamy, rich and delicious; easily, a new favorite recipe!
Charla
Thanks for the positive feedback Sara.
AS
I've been really interested in taro recently after trying taro milk boba tea for the first time. I love this soup recipe as another way to enjoy it!
Charla
You will love it!
TAYLER ROSS
We had some friends over for dinner this weekend and I made this soup. Everyone LOVED it- I will definitely be making it again!
Charla
I'm so glad to hear that Tayler.
Andrea
Creamy, smooth and full of tropical flavors, I could go for a great big bowl of this delicious soup any day. Yum!
Charla
Thanks Andrea
Anjali
I hadn't heard of this soup before I came across your recipe but I'm so glad I tried it! It was comforting, creamy, and delicious - perfect for a light lunch!
Charla
Yay! That's good to know!
Oreke
Delicious and looks good too - It's been a cold wet day and this recipe is just what the weather ordered. It was quick and filling. I added some white fish and finely chopped sorrel as a garnish. Thanks Charla
Charla
Hi Oreke, so glad you enjoyed the soup. The white fish and sorrel addition sounds wonderful.
Natalie Tamara
I'm very intrigued by this soup - I've had taro a few times and enjoyed it, but I've never cooked with it myself. It's on my shopping list to hunt some down!
Charla
Glad to have you on board Natalie. I would love to get some feedback or a picture of the final result. I'm sure you will enjoy this soup.
Clyde
This sounds delicious. What do you eat on the side with this?
Charla
Thank you. Typically you won't find many Caribbean soup recipes with a side serving, you can however feel free to mop the soup up with some gluten free bread.
Sarah
This is exactly the type of food I want to sit down and enjoy on a cold winter day - I need to go run to the market now and but some yautia so I can make this. Lovely!
Charla
Yes, this sure is comfort food. Thanks for commenting.