Cooler weather calls for warm and filling soup! This cream of malanga perfectly hits the spot. Malanga is a starchy root vegetable widely used in the Caribbean, Central America as well as many south Asian cuisine. This recipe requires only a few ingredients for a delightful and satisfying meal.
1 small – medium Malanga, peeled and cut into 1″ pieces. (About 2 pounds)
1 small yellow onion, roughly chopped
2 Garlic cloves, minced
2 Tbsps. Olive oil
4 cups Vegetable stock or water
1-12 oz. can Light Coconut milk
1-8 oz. Baby Bella Mushrooms, sliced
1 Tbsp. finely chopped fresh Parsley
Salt and pepper to taste
In a heavy-bottom pot, over medium heat, add one tablespoon of olive oil and sauté onions until translucent, about 2-3 minutes.
Add garlic and sauté for a few seconds until fragrant.
Add malanga, vegetable broth (or water) and coconut milk.
Season with salt and pepper and let simmer uncover until malanga is fork-tender. Stir occasionally. About 25 minutes. (the bigger the pieces, the longer will take for the Malanga to soften).
While malanga is cooking, prepare the mushrooms. In a medium skillet, heat the remaining olive oil and saute mushrooms over medium-high heat. Season with freshly ground pepper and chopped parsley. Set aside.
When malanga is soft, using an immersion blender, blend soup until smooth. Alternately, use a blender and blend in batches.
Serve soup with mushrooms as a topping. Enjoy!