Recipe

Creamy Cuban Malanga Soup

Name: Creamy Cuban Malanga Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 600 g peeled malanga (about 750 g unpeeled); 1 medium onion (about 150 g); 2 cloves of garlic; 2 tablespoons (30 ml) mild olive or vegetable oil; 900 ml (about 3¾ cups) hot vegetable broth, for cooking; Up to 300 ml (1¼ cup) hot vegetable broth, to adjust; ½ to 1 teaspoon salt, to taste; ¼ teaspoon ground white or black pepper; 1 tablespoon finely chopped parsley or chives; A drizzle of mild olive oil

Hot creamy malanga soup with onion, mild garlic, and vegetable broth. Smooth, fluid, and thickened only with the root vegetable itself. For 4 appetizers.

CiberCubaNovember 7, 2026

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Preparation20 min
Cooking35 min
Total time55 min
Servings4 appetizer servings (about 250 ml each)
DifficultyEasy

Malanga is one of the staple root vegetables in Cuban cooking, and in many homes it is prepared as a purée or a creamy soup. Here we leave it on its own, without potato, pumpkin, or flour: the malanga itself provides the body and a silky texture, with a mild and slightly earthy flavor.

It is a simple soup starter, with sautéed onion and garlic without browning, vegetable broth, and nothing else. In Miami you can find white or purple malanga in any Latin market; both work.

Method

Peel the malanga, wash it well, and cut it into even pieces about 3 cm. As you cut it, place it in a bowl with cold water so it does not darken.
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Finely chop the onion and garlic.
Heat the oil in a medium pot over medium-low heat. Add the onion and sauté for 6-7 minutes, stirring often, until soft and translucent, without browning. Add the garlic and cook for 1 more minute, without letting it brown.
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Drain the malanga and add it to the pot. Stir for 1 minute so it absorbs the sofrito. Pour in the 900 ml of hot broth: it should cover the root vegetable. Bring to a boil, reduce the heat, cover partially, and cook for 20-25 minutes, until the malanga is completely tender and falls apart when pierced with a fork.
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Remove the pot from the heat and let the boil subside for 2-3 minutes. Blend with an immersion blender, submerged to avoid splashing, until the cream is totally smooth. Do not blend more than necessary.
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Add the reserved hot broth little by little, about 50 ml at a time, stirring or blending briefly, until you achieve a creamy and fluid texture that coats the back of the spoon. Normally you will need between 150 and 300 ml. Return the pot to low heat for 2-3 minutes, stirring, so it heats through well.
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Taste and adjust salt and pepper at the end.
Serve very hot in warmed bowls. If you like, finish with a little chopped parsley or chives and a drizzle of oil.

Tips and variations

Texture: malanga thickens significantly when resting. That is why you start with 900 ml of broth and reserve up to 300 ml more to adjust at the end. Aim for a cream that coats the back of the spoon and falls in a continuous stream.

When peeling it: raw malanga can irritate the skin. If you are sensitive, wear gloves. Once peeled, keep it in cold water so it does not darken.

Do not over-blend: blend only until smooth. If you blend for too long, it can become somewhat gummy.

Salt at the end: each broth brings a different amount of salt. Always taste after blending and adjusting.

Storage: it keeps up to 3 days in the refrigerator, in an airtight container. When reheating it will be very thick: add a little broth or hot water and stir over low heat. You can freeze it for up to 2 months. When thawing, pass it through the blender for a few seconds to recover the texture.

Vegan version: with oil and a vegetable broth without animal-derived ingredients, the cream is vegan and lactose-free.