Crema de Malanga (Taro Soup)(Vegan)

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.

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.

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

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!

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

• 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 the 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 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.

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

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Crema de Malanga (Taro Soup)(Vegan)

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.

5 from 7 votes

Print Pin Rate

Course: Appetiser

Cuisine: Latin American

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Calories: 359kcal

Author: Charla

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 the 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.

Nutrition

Calories: 359kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 685mg | Potassium: 1158mg | Fiber: 7g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 3mg

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