Malanga Lila Soup

This Cuban recipe is a favorite. It's similar in consistency to a creamy potato soup, but with a much earthier flavor. You'll love it!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings :2 people
Cuisine :American
Course:Appetizer, Main Course, Side Dish


  • 2 pounds malanga lila, pitted, cut into 3/4 inch
  • 1 cup olive oil extra virgin
  • 4 garlic cloves, peeled
  • 1 cup low-salt chicken or vegetable broth
Salt and pepper to taste


  • Combine oil and garlic in the custard cup. Cover with foil. Bake until garlic is soft, about 35 minutes
  • Meanwhile, cook malanga in a large saucepan of boiling water until very tender, about 35 minutes; drain
  • Transfer malanga to large mixing bowl
  • Add 1 cup broth, roasted garlic, oil and beat with electric mixer until fluffy and almost smooth. Garnish with croutons
  • Enjoy!