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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 minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Calories 369kcal
- 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
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.
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