Cream of Malanga Soup with Roasted Garlic


July 10, 2017

Ever wonder what to do with those root vegetables that look like hairy potatoes? They’re called malanga and they’re often compared to potatoes although they’re creamier and healthier given that they’re higher in fiber and considered hypoallergenic. Malanga grows in Florida and other tropical areas of the world. You can find them in Latin and Asian markets. My favorite way to eat them is as soup. I make this soup with roasted garlic and a swirl of fragrant olive oil.

  • Prep: 10 mins
  • Cook: 55 mins
  • 10 mins

    55 mins

    1 hr 5 mins

  • Yields: Serves 6


2 pounds malanga, washed, peeled and cut into chunks (approx. 1 inch)

4 cups chicken stock

6 large cloves garlic, peeled

1 tablespoon extra-virgin olive oil

½ cup of half and half

Salt and pepper to taste


For a vegan dish substitute with vegetable broth and coconut cream

Additional oil for garnish

Plantain chips for garnish


1Preheat oven to 375°F.

2Combine oil and garlic in an ovenproof container. Bake until the garlic is soft, about 30 minutes, and set aside.

3While garlic is roasting place the malanga and chicken stock in a medium saucepan and bring to a boil. Cover and simmer for about 45 minutes. Remove from heat and add the mixture to a food processor in several batches. Add the roasted garlic and oil and puree until smooth. Add half and half to your desired consistency.

4Season to taste with salt and pepper. Place in serving bowls and swirl drops of olive oil as a garnish or garnish with plantain chips.


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