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Crema de malanga

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


  • 2 lb of Yautia/Malanga/Dasheen/Taro/Eddoe
  • 1 medium onion
  • 2 small scallion stalks
  • 3 garlic cloves chopped
  • 1 teaspoon of thyme
  • ½ cup of coconut milk see post
  • 4-6 cups of vegetable stock see post
  • pepper and himalayan pink salt according to taste
  • 1 tablespoon of coconut oil
  • pinch of nutmeg


  • Begin to peel, cut and thoroughly rinse the dasheen (yautia).
  • Pour the vegetable stock into a medium saucepan with the dasheen pieces.
  • Bring to the boil before reducing the flame to medium-low heat then cover with the lid.
  • Cook the dasheen until tender, prick with a folk to determine tenderness (should take roughly 8-10 minutes).
  • Meanwhile sautee the onions and garlic on low-medium heat until slightly golden.
  • Add the sauteed ingredients to the saucepan and stir.
  • Continue to simmer for a further 5 minutes and season with the pink salt, pepper and thyme.
  • Finally stir into the coconut milk.
  • Carefully transfer the hot contents into a food processor or blender. You want to achieve a smooth consistency.
  • Once a smooth consistency is achieved either serve with a pinch of nutmeg or pour the cream into a saucepan to heat further before serving with the nutmeg garnish.


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