Vegan Crema de Malanga (Cuban Cream of Malanga Soup)

Vegan Crema de Malanga is a rich and creamy Cuban soup made with the malanga root. Similar to potato soup, this cream of malanga soup is made creamy by the natural texture of the boiled and blended malanga and just 5 other simple ingredients. This healthy root vegetable soup recipe is naturally gluten-free, dairy-free, allergy-free, and paleo! Perfect for a light lunch or side dish!

Cream of malanga soup is a classic Cuban soup that's so simple and comforting! Using boiled and blended malanga root, it's basically the Cuban version of a creamy potato soup you're probably more familiar with! Rich and earthy, malanga has a nut-like flavor that makes it perfect for a creamy soup. With just a few other simple ingredients you can flavor it up just how you'd like; just a splash of dairy-free milk or cream, this soup is naturally vegan and gluten-free!

What Is A Malanga?

Malanga is a root vegetable (or tuber) commonly used in Latin American, Caribbean, South American, and African regions. It comes in an elongated shape with brown, bumpy, patchy, and slightly hairy skin. This nutrient-dense and high-fiber root is similar to potatoes but is not part of the nightshade family, contains a high amount of B vitamins, and complex carbs, has a low glycemic index, and can help regulate blood pressure (source). It can be used in the same way as potatoes, from being milled into flour, roasted, boiled, and mashed.

What Does Malanga Taste Like?

Malanga root tastes earthy and slightly nutty when cooked. The inner flesh is slimy and crisp when raw, but when boiled and mashed or roasted, the waxy and starchy texture is very similar to that of red potatoes. Note that the inner flesh can come in a variety of colors including white, yellow, pink, and purplish.

Why You'll Love Vegan Cream Of Malanga Soup

Cuban crema de malanga is a very simple soup of boiled and blended malanga root that's been cooked in broth with onion, garlic, spices, and finished with a splash of milk or cream. This vegan version uses vegetable broth and dairy-free milk to make this creamy soup 100% plant-based. This recipe is also:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Nightshade-Free, Fish-Free, Shellfish-Free, Coconut-Free, Corn-Free)
• Paleo & Grain-Free
• One-Pot, Quick, Easy, Simple Ingredients
• Sugar-Free
• Kid-Friendly
• Perfect Light Lunch, Appetizer, or Side Dish

Ingredients For Crema de Malanga

• Malanga Root: You'll need about 2 pounds of whole malanga root for this recipe. You can choose any variety (white, yellow, etc). Make sure the root is firm with no soft spots when you give it a press with your hands and free from any mold.
• Garlic + Onion: Garlic and onion are essential base flavorings for this otherwise simple and mild-in-flavor soup.
• Olive Oil: Olive oil is used for sauteing the garlic and onion as well as adding some rich complexity to the soup. You can also use vegan butter instead of olive oil if you chose.
• Vegetable Broth: Instead of the traditional chicken broth, vegetable broth is a perfect flavorful vegan substitute for this plant-based recipe! I like to use a low-sodium broth or no-salt-added broth and add my own salt to taste.
• Seasonings: All you need is salt, black pepper, and a pinch of nutmeg! While nutmeg is optional, it adds a subtle spicy warmth to the creamy soup.
• Non-Dairy Milk: A full-fat or higher-fat non-dairy milk is best or you can use vegan cream or half-and-half. Make sure the milk is plain and unsweetened.

How To Peel & Chop Malanga

1. To prepare the malanga root, first, you need to peel the outer skin. This brown skin is very thin and can easily be peeled off using a vegetable peeler. Be careful when sliding the peeler down the length of the root as there are various bumps and groves that may get in the way. Ad large knobs can be sliced off using a sharp paring knife.
2. Once the malanga is peeled, simply chop the root into ¼-inch thick slices. A rough chop is fine since you will be boiling the root and blending it smooth. The smaller the chop, the quicker it will be to boil the root to fork tenderness.

How To Make Cream of Malanga Soup

3. First, heat the olive oil in a large soup pot before sauteing the onion and garlic until soft and fragrant.
4. Add the chopped malanga, vegetable broth, and seasonings before covering the pot and bringing the soup to a boil.

5. Reduce the heat to medium-low and continue cooking the malanga until the pieces are tender and soft, about 15-20 minutes.
6. Turn the heat off and blend the soup using an immersion blender or carefully transfer the soup to a tabletop blender. Blend the soup smoothly so there are no lumps or pieces.

7. Add the room-temperature cream to the soup before giving it one last stir to combine. Then taste and adjust any seasonings if needed.
8. Ladle the soup out into bowls and serve. Top with cracked black pepper, dried parsley, or a drizzle of extra virgin olive oil, if desired.

More Topping Ideas

If you want some standout topping ideas and customizations beyond just pepper and parsley, try these suggestions!

• Coconut Bacon or Eggplant Bacon
• Vegan Sour Cream
• A scoop of Black Bean & Corn Salsa
• Fresh Cilantro or Parsley
• Fresh Chopped Celery or Corn

How To Serve Crema de Malanga

This creamy soup can be served as a light meal on its own or as an appetizer or side dish to another entree. Serve it with a side of tostones, maduros, plantain chips, crusty gluten-free bread, grilled cabbage steaks, fish, sliced Spanish chorizo, ham, or grilled chicken.

How To Store Leftovers

• Storage: After the soup has cooled completely, you can pour it into an airtight container and keep it in the fridge for 5-6 days, making it great to make ahead of time and meal prep too!
• Reheating: You can reheat individual serving bowls in the microwave or larger batches in a pot on the stove. Add a splash of veggie broth or water to loosen the soup up again if needed.
• Freezing: Once cooled, you can freeze the soup by pouring it into a freezer-safe container or storing smaller portions in freezer-safe bags. Lay the bags flat until the soup is frozen solid. Thaw overnight in the fridge before reheating. Frozen soup is best used within 6-8 months.

More Vegan Soup Recipes:

• Vegan Broccoli Cheddar Soup
• Vegan & Gluten-Free Chicken Noodle Soup
• Gluten-Free Pasta e Fagioli
• Curried Pumpkin Soup
• Spicy Chipotle Black Bean Soup
• Old-Fashioned Potato Soup
• Vegan Tomato Soup

Print

An easy and delicious authentic Cuban soup without the dairy and gives you the opportunity to try out a new exotic vegetable! This cream of malanga soup will soon be a favorite in your cozy comforting soup rotation!

So tell me:

+ Have you ever had malanga?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine