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Cuban Cold Taro Root Soup recipe - Sopa Fria de Malanga

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


taro root soup

It's thought that malanga was first grown in South America, where its tubers were used in cooking. Over time it became popular in Cuba where the root is used in soups, to make fritters, or just peeled and boiled.

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

  • Total Time: 45 minutes



2-1/2 lbs malanga (taro root), peeled and diced*
2 medium yellow onions, sliced
4 cups chicken stock or canned broth
1 cup light cream
1 teaspoon salt
1 teaspoon white pepper
pinch ground nutmeg



Cook the malanga with the yellow onion in the chicken stock for 30 minutes, or until tender; drain. Puree the mixture in a blender or food processor and strain through a sieve. Add the remaining ingredients. Refrigerate for 2 hours before serving. This soup is also good hot or at room temperature. Serves 4-6.

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Instructions on how to make a traditional Cuban soup from taro (Yautia).

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