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!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4-6 Servings 1x
- Category: Side, Main, Soup
- Method: Stove-Top, Blend
- Cuisine: Cuban
Ingredients
Scale
- 2 lbs Malanga Root
- 1 TB Olive Oil
- 1 Cup Diced Sweet Onion
- 1 Tsp Minced Garlic
- 4 Cups Low-Sodium Vegetable Broth
- ½ Tsp Black Pepper (to taste)
- Salt (to taste)
- 1/4 Tsp Ground Nutmeg (optional)
- 1/2 Cup Non-Dairy Milk or Cream (room temperature)
Instructions
- Peel the malanga roots before chopping them into 1/4-inch slices.
- In a large soup pot, heat the olive oil over medium heat before adding the diced onion and minced garlic. Saute until soft and fragrant, about 2-3 minutes.
- Add the sliced malanga, vegetable broth, and seasonings to the soup pot.
- Bring the soup to a boil before covering and reducing the heat to medium-low and allowing the malanga to soften for about 15-20 minutes.
- Once the malanga is very tender and soft, remove the pot from the heat and use an immersion blender to blend the soup until smooth. (If using a tabletop blender, carefully transfer the hot soup by slowly pouring it into the blender container and blending smooth. Pour the soup back into the pot when done.)
- Slowly pour in the room-temperature milk and stir until combined. Adjust any spices and seasonings to taste.
- Ladle the soup out into bowls before adding any extra toppings. Serve warm.
Notes
- 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.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-crema-de-malanga/
