Cream of Malanga with Coconut Milk and Mushrooms

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!