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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

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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.

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Questions

What should Crema de Malanga look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the malanga is fork tender.

What can I use instead of heavy cream in Crema de Malanga?

The entry for Crema de Malanga calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Crema de Malanga dairy-free?

Yes. The dairy in Crema de Malanga 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.

Is Crema de Malanga vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter and 1/2 cup heavy cream. For fully plant-based entries, see the vegan soup collection.

Can I freeze Crema de Malanga?

Yes. Refrigerate Crema de Malanga for 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; cream and milk split in the freezer.

Serve it with

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