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Crema de Malanga

A silky Cuban root vegetable soup made from malanga cooked in savory broth and finished with heavy cream.

40 minEasyServes 4220 cal/serving

CubanSoupStovetop and BlenderVegetarianGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 lbs malanga root, peeled, cubed
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup chopped yellow onion and 2 minced garlic cloves, sautéing for 5 minutes until soft.

  3. 3

    Add 2 lbs peeled, cubed malanga root, 4 cups vegetable broth, and 1 tsp salt to the pot, bringing to a boil.

  4. 4

    Reduce heat to low, cover, and simmer for 20 minutes until the malanga is fork tender.

  5. 5

    Transfer the soup mixture to a blender and purée until smooth.

  6. 6

    Return the purée to the pot, stir in 1/2 cup heavy cream, and heat through before serving.

Questions

Can I make Crema de Malanga dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Crema de Malanga keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Crema de Malanga?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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