Crema de Malanga (Taro Soup)
Paleo, gluten free, dairy free, vegan taro soup - so creamy and delicious
Servings 4 servings
- 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