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Cuban Malanga Soup recipe - How to Make Crema de Malanga

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez


cream of malanga soup

It's believed that malanga was first grown in South America, with its roots used for cooking. Over time it became popular in the Caribbean, especially Cuba where it's used in soups, to make fritters, or just peeled and boiled.

  • Prep Time: 10 minutes

  • Cook Time: 1 hour 10 minutes

  • Total Time: 1 hour 20 minutes



1 cup extra-virgin olive oil
4 garlic cloves, peeled
2 pounds malanga, peeled, cut crosswise into 1-inch-thick slices
1 cup (or more) low-salt chicken broth or vegetable broth



Preheat oven to 375F. Combine oil and garlic in custard cup. Cover with foil. Bake until garlic is soft, about 35 minutes.

Meanwhile, cook malanga in large saucepan of boiling salted water* until very tender, about 35 minutes; drain. Transfer malanga to large mixing bowl. Add 1 cup broth and roasted garlic with oil and beat with electric mixer until fluffy and almost smooth, adding more broth by tablespoonfuls for desired texture.

Season to taste with salt and pepper. Serves 4-6.

Sonia's Cooking Notes

I roast the garlic in the toaster oven, no need to turn regular oven on unless you're making a large quantity of roasted garlic.... And even then.

* I cook the malanga in the chicken broth (I either make my own or use a brand with no salt and no MSG) and I use the blender to puree the malanga and roasted garlic with half and half or whipping cream. Adjust seasoning.

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