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.

Course Appetiser

Cuisine Latin American

Prep Time 25

Cook Time 25

Total Time 50

Servings 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 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.

Nutrition