Crema de malanga is a dish thatI have been eating since I was a baby. This is one of the first things my parents made me when I was able to eat solid foods. Ever since, this creamy malanga puree has been my go-to dish when I've been in need of a creamy, comforting soup.
This recipe comes from my dad who was a chef in Cuba. This family recipe is one that is now enjoyed by my son whenever he is not feeling good or in need of a comforting soup.
What is Malanga?
Malanga is a starchy root vegetable native to tropical regions, primarily in the Caribbean, Central, and South America. Sometimes referred to as yautia, it has a rough, brown skin with white, yellow, or purple flesh, depending on the variety.
Malanga is similar in texture to taro or yuca and has a mild, nutty flavor. It is often used in soups, stews, and purees and is prized for being easy to digest, making it a popular ingredient in dishes for people with sensitive stomachs or food allergies.
Why you'll love Cuban Crema de Malanga:
- It is a creamy, comforting soup that is both hearty and nutritious.
- The soup is naturally gluten-free and can be made vegan with simple adjustments.
- It’s soothing and easy to digest, making it perfect for cold days or when you’re craving something light yet filling.
- The dish is versatile, allowing you to adjust seasoning to your taste.
Ingredients for Cream of Malanga soup
- Fresh or frozen malanga
- Cream cheese
- Chicken broth
- Olive oil
- Heavy cream
- Garlic cloves
- Salt and pepper
Instructions for this puré de malanga
In a large dutch oven or sauce pan, place the malanga, garlic and chicken broth. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender.
- Once the malanga is fork tender, carefully drain and reserve 1 cup of the chicken broth.
- Transfer the boiled malanga chunks and garlic to a high speed blender. Add the cream cheese, olive oil, reserved chicken broth, heavy cream, salt and pepper. Blend until pureed, smooth, and creamy.
- Transfer the soup to the saucepan. Simmer and stir at low heat for 5 minutes. This soup should be thick and creamy.
- If you’d like a thinner consistency, add more cream or water to thin it out. Taste and add additional salt if desired. Serve and garnish with a drizzle of olive oil and yuca chips.
Variations and substitutions for malanga cream soup
Here are some variations and substitutions for crema de malanga soup:
- Substitute cream cheese: Use sour cream, Greek yogurt, or mascarpone for a different creamy texture.
- Heavy Cream alternatives: Substitute with coconut milk or almond milk for a dairy-free option.
- Chicken broth alternatives: Substitute with vegetable stock or with water for a vegetarian option.
- Flavor boost: Add sautéed onions or leeks for extra depth of flavor.
- Herbs and spices: Add thyme, cilantro, or cumin to enhance the soup's aroma.
- Protein addition: Add shredded chicken, ham, or bacon for a heartier meal.
Storage for creamy malanga soup
To store crema de malanga soup properly:
- Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: To freeze, portion the soup into freezer-safe containers or bags. Leave some space for expansion and store for up to 2 months.
- Reheat: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat, stirring occasionally until warmed through.
More recipes to try
Check out these other soup recipes
Crema De Malanga
Ingredients
- 2 lbs malanga peeled, cut into chunks
- 5 garlic cloves
- 4 ounces cream cheese softened to room temperature
- 3 tablespoons extra virgin olive oil extra for garnish
- 1 cup heavy cream
- 4 cups chicken broth
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- Yuca chips for garnish
Instructions
- In a large dutch oven or sauce pan, place the malanga, garlic and chicken broth. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender.
- Once the malanga is fork tender, carefully drain and reserve 1 cup of the chicken broth.
- Transfer the boiled malanga chunks and garlic to a high speed blender. Add the cream cheese, olive oil, reserved chicken broth, heavy cream, salt and pepper. Blend until pureed, smooth, and creamy.
- Transfer the soup to the saucepan. Simmer and stir for 4-5 minutes at medium-low heat. This soup should be thick and creamy.
- If you’d like a thinner consistency, add more cream or water to thin it out. Taste and add additional salt if desired. Serve and garnish with a drizzle of olive oil and yuca chips.
Video
Notes
Variations and substitutions for malanga cream soup
Here are some variations and substitutions for crema de malanga soup:- Substitute cream cheese: Use sour cream, Greek yogurt, or mascarpone for a different creamy texture.
- Heavy Cream alternatives: Substitute with coconut milk or almond milk for a dairy-free option.
- Flavor boost: Add sautéed onions or leeks for extra depth of flavor.
- Herbs and spices: Add thyme, cilantro, or cumin to enhance the soup's aroma.
- Protein addition: Add shredded chicken, ham, or bacon for a heartier meal.
Storage for creamy malanga soup
To store crema de malanga soup properly:- Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: To freeze, portion the soup into freezer-safe containers or bags. Leave some space for expansion and store for up to 2 months.
- Reheat: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat, stirring occasionally until warmed through.
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