Cuban Cream of Malanga Soup

SERVES: 6

Cuban Cream of Malanga Soup is similar in consistency to a creamy potato soup, but with a much earthier flavor. Try this change-of-pace soup whenever you're craving something new and international!

What You'll Need

6 cloves garlic, peeled
2 tablespoons olive oil, plus additional for garnish
2 pounds malanga (yautia), peeled and cut into large chunks (see Note)
4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half

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What to Do

Preheat oven or toaster oven to 375 degrees F. In a small baking cup, combine garlic and olive oil. Bake for 20 to 25 minutes or until garlic has softened. Set aside.
Meanwhile, in a soup pot over medium-high heat, combine malanga, chicken broth, salt, and pepper; bring to a boil. Reduce heat to low, cover, and simmer about 35 to 40 minutes or until malanga is fork tender.
In a food processor or blender, puree 1 cup at a time of malanga and broth with roasted garlic and oil until smooth.
Add half-and-half; stir until well-combined
Serve with additional olive oil swirled on top, if desired.

Notes:

Can't find malanga in your grocery store? You can substitute with other tropical starches, such as taro or yuca.

If you prefer a creamier consistency, just add a little more half-and-half. You can add in one tablespoon at a time until you've reached your desired consistency.