Crema de Malanga (Cream of Taro Soup Recipe)
Serving: 4 servings
Equipment
- High speed blender or Inmersion blender
Ingredients
- 6 tablespoons olive oil divided
- 1 white onion minced
- 1 pound malanga (yautía blanca) [0.45 kilo] peeled, rinsed, and diced
- 3 garlic cloves
- ½ teaspoon allspice powder (optional)
- 1 teaspoon ginger powder
- ½ teaspoon black pepper or to taste, divided
- 1½ teaspoon salt or to taste, divided
- 1 quart vegetable broth [1 liter]
- 2 cups coconut milk
- ½ teaspoon paprika to garnish
Instructions
1. Sautee vegetables
- In a pot, heat half the oil over medium heat.Stir in the onion, cook stirring until the onion has turned translucent. Add the garlic and malanga and cook stirring until they have heated through (1-2 minutes).Add allspice, ginger, black pepper, and salt, and mix well.
2. Boil taro
- Reduce the heat to medium low and add the vegetable broth and coconut milk.Cover and simmer until the taro is fork tender (about 15 mins).
3. Blend
- Remove from the heat and cool to room temperature.Pour into a blender. Blend the mixture until it is very smooth. Taste and add salt and pepper to your liking if you find it necessary.
4. Reheat
- Return to the pot and reheat until it starts a rolling boil, stirring often to prevent it from scorching. 💡 If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit of water to get a thinner consistency.Remove from the heat.
5. Garnish and serve
- Serve the soup in four bowls, drizzle them equally with the remaining olive oil, and sprinkle them with the paprika.
Nutrition
Calories: 352kcal | Carbohydrates: 39g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1834mg | Potassium: 788mg | Fiber: 6g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg
