Crema de Malanga (Creamy Malanga Soup)

Ingredients

• 907 g (2 lb)malanga, peeled and cut into 2.5 cm chunks
• 2 clovesgarlic
• 85 g (3 oz)cream cheese, softened to room temperature
• 30 ml (2 tablespoons)extra virgin olive oil
• 180 ml (¾ cup)whole milk
• as neededwater, for boiling the malanga
• to tastesalt and pepper

Instructions

1. 1

   Boil the malanga

   Put the malanga in a large saucepan and cover with enough water to cook it, adding salt. Bring to the boil, then lower the heat to medium-high and cook for about 15–20 minutes, until a fork goes in easily. Drain.

2. 2

   Blend until smooth

   Add the cooked malanga to a high-speed blender with the garlic, cream cheese, olive oil, milk, salt and pepper. Blend until the mixture is smooth, creamy and fully puréed.

3. 3

   Simmer and serve

   Pour the blended soup back into the saucepan. Simmer over medium-low heat for 4–5 minutes, stirring; it should be thick and creamy. For a thinner soup, add more milk or water, then taste, adjust the seasoning and serve.

What is crema de malanga?

Crema de malanga is a Cuban-style soup made by cooking malanga until tender and blending it into a silky purée. Malanga is a starchy root used in Caribbean cooking, valued here for its nutty flavour and thickening quality.

This version pairs the root with garlic, cream cheese, olive oil and milk. The small ingredient list lets the malanga remain the focus while giving the soup a rich, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 8g protein, 45g carbs, 9g fat.

Malanga supplies most of the carbohydrates, while cream cheese, olive oil and whole milk contribute much of the fat; the milk and cream cheese also provide some protein. Pair a bowl with salad or vegetables for a more varied plate.

Choosing and preparing malanga

Malanga: Peel it thoroughly and cut it into evenly sized chunks, about 2.5 cm each. Similar-looking roots are sometimes labelled or described as taro, but names can vary by shop and region.

Cook until fork-tender

Boiling: Start the pieces in a large saucepan with enough water to cover them and salt. Keep the water at a steady boil, then cook at medium-high heat for 15–20 minutes, checking that a fork passes through the chunks easily before draining.

Blend for a velvety texture

Cream cheese: Let it soften to room temperature so it blends more readily with the hot malanga. Add the milk and olive oil along with the garlic and seasonings, then blend until no lumps remain.

Consistency: Malanga makes a naturally thick soup. Add milk or water a little at a time if you prefer a looser texture.

Finish with a gentle simmer

Stovetop: Return the blended soup to the saucepan and stir it over medium-low heat for 4–5 minutes. Keep the heat gentle and stir regularly so the thick purée warms evenly.

What to serve with it

A slice of crusty bread or toast is useful for scooping up the thick soup. For a fuller meal, serve it with a crisp salad or cooked vegetables to add freshness and contrast.

Recipe notes & tips

• Cut the malanga into similarly sized chunks so they cook at about the same rate.
• Check the root with a fork before draining; it should be tender throughout.
• Let the cream cheese soften before blending for a smoother result.
• Blend in batches if your blender jug cannot safely hold all the hot ingredients.
• Add extra milk or water gradually so you can stop at your preferred thickness.
• Taste after simmering and adjust the salt and pepper before serving.

Variations

• Herb finish: Stir chopped coriander or parsley through the soup just before serving.
• More garlic: Add another clove for a stronger savoury flavour.
• Peppery topping: Finish each bowl with freshly cracked black pepper.
• Lighter dairy: Replace some of the whole milk with water for a less rich texture.
• Extra garnish: Drizzle a little olive oil over each serving.

Common mistakes to avoid

• Uneven chunks: Large pieces may stay firm while small ones soften; cut the malanga into similarly sized pieces.
• Undercooking: A firm centre can leave the soup grainy; boil until a fork passes through easily.
• Blending too soon: Hot contents can create pressure in a sealed blender; follow the blender's instructions and blend in batches if needed.
• Adding too much liquid: The soup can become thinner than intended; pour in extra milk or water gradually.
• High simmering heat: A thick soup may catch on the pan; keep the heat medium-low and stir regularly.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring often; loosen with a little milk or water if the soup has thickened.

Frequently asked questions