Best 3 Malanga Soup Recipes
In the realm of hearty and comforting soups, the malanga soup reigns supreme. Originating from the Caribbean and parts of Latin America, this delectable dish is a harmonious blend of flavors and textures that will tantalize your taste buds. Crafted with the humble malanga root, also known as taro, this soup boasts a velvety smooth consistency and a subtle earthy flavor that pairs perfectly with an array of aromatic spices. Accompanied by a symphony of vegetables and succulent meats, the malanga soup offers a symphony of flavors that will warm your soul and leave you craving more. Join us on a culinary journey as we explore the diverse recipes featured in this article, each promising a unique twist on this beloved classic. From the traditional Puerto Rican sancocho de malanga, bursting with vibrant flavors, to the Colombian malanga soup, rich with tender beef and the tantalizing sofrito, these recipes showcase the versatility and boundless possibilities of this exceptional dish.
Let's cook with our recipes!
CUBAN CREAM OF MALANGA SOUP
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!
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 7
Steps:
- 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.
GARBANZO STEW WITH MALANGA AND CALABAZA
If you're looking for an alternative to frigid carrots and exhausted potatoes during the winter, tropical root vegetables like malanga make a great base for comforting soups and stews as you wait out the seemingly never-ending cold. This rough brown vegetable, a staple of Cuban cooking, is often mistaken for taro root. Ranging from creamy white or yellow to purple when cut open, malanga can be fried, boiled, or mashed into a puree. In this garbanzo stew, it absorbs the flavor of the pepper, onion, and tomato sofrito, becoming pillowy and creamy without breaking apart while the chickpeas simmer and the calabaza melts into the broth.
Provided by Food Network
Categories main-dish
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
- In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
- To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
- Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.
MALANGA SOUP RECIPE
Provided by mercyxoxo
Number Of Ingredients 5
Steps:
- Peel malanga root; cut into 2-inch chunks. Saute garlic in olive oil, until soft. Place in stockpot, and cover with broth. Bring to a boil, and contine cooking until soft (like a potatoe) Liquify with immersion blender. Season to taste with salt and pepper.
Tips:
- Choose the right malanga: Look for firm, unblemished malanga roots with smooth skin. Avoid any roots that are soft, wrinkled, or have any signs of bruising or decay.
- Peel and cut the malanga properly: To peel malanga, use a sharp knife to remove the tough outer skin. Then, cut the malanga into 1-inch cubes or slices.
- Simmer the malanga until tender: Malanga takes a while to cook, so simmer it for at least 30 minutes, or until it is tender when pierced with a fork.
- Use a variety of seasonings: Malanga soup is a great canvas for a variety of seasonings. Try adding garlic, onion, cumin, oregano, paprika, or chili powder to taste.
- Don't be afraid to experiment: There are many different ways to make malanga soup. Feel free to add other vegetables, such as potatoes, carrots, or celery. You can also add meat, such as chicken or beef, or seafood, such as shrimp or fish.
Conclusion:
Malanga soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber, and it can be made with a variety of different ingredients. Whether you are looking for a hearty soup to warm you up on a cold day or a light and refreshing soup to enjoy on a hot day, malanga soup is a great option.
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