Sopa de Malanga

Name: Sopa de Malanga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 lbs malanga root, peeled, cubed; 4 cups vegetable broth; 1 tsp salt; 2 tbsp lime juice

A comforting Cuban root vegetable soup featuring pureed malanga, aromatics, and a touch of lime.

40 minEasyServes 4210 cal/serving

CubanSoupStovetop and BlenderVegetarianVeganHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 tbsp extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
2 lbs malanga root, peeled, cubed
4 cups vegetable broth
1 tsp salt
2 tbsp lime juice

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
3

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

Reduce heat to low, cover, and simmer for 20 minutes until malanga is fork-tender.
5

Puree the soup using an immersion blender until smooth and creamy.
6

Stir in 2 tbsp lime juice before serving warm.

Questions

How long does Sopa 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.

Can I halve or double Sopa 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.

Serve it with

Yuca con Mojo side
Cuban Cauliflower Salad salad
Pak Boong Fai Daeng Stir-Fried Morning Glory side

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