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Crema de malanga
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Crema de Malanga (Taro Soup)

Paleo, gluten free, dairy free, vegan taro soup - so creamy and delicious
Course Appetiser
Cuisine Caribbean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 369kcal
Author Charla

Ingredients

  • 2 tbsp vegan butter
  • 2 scallion stalks sliced
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 2 lb malanga
  • 1 teaspoon of thyme
  • 14 oz can of full fat coconut milk
  • 4 cups vegetable stock
  • black pepper and pink salt according to taste
  • of olive oil and ground nutmeg for drizzle and 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.

Nutrition

Calories: 369kcal | Carbohydrates: 68g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Sodium: 1044mg | Potassium: 1468mg | Fiber: 10g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 2mg