Malanga Soup Recipes

GARBANZO STEW WITH MALANGA AND CALABAZA

Garbanzo Stew with Malanga and Calabaza image

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

Ingredients

1 pound dried chickpeas
Pinch baking soda
2 tablespoons extra-virgin olive oil
1 pound cooking ham, cubed
1 large yellow onion, diced
1 large green bell pepper, diced
3 garlic cloves, peeled and diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup whole peeled, canned tomatoes in their juice
1/2 cup dry white wine
1 teaspoon smoked Spanish paprika (labeled pimenton)
1 dried bay leaf
1 pound malanga, peeled and quartered
1/2 pound calabaza (West Indian pumpkin), peeled and cubed

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.

CUBAN CREAM OF MALANGA SOUP

Cuban Cream of Malanga Soup image

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

Ingredients

6 cloves garlic, peeled
2 tablespoons olive oil, plus additional for garnish
2 pounds malanga (yautia), peeled and cut into large chunks (see Note)
4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half

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.

CALABAZA SOUP: SOPA DE CALABAZA

Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

Preheat oven to 350 degrees F.
Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

MALANGA SOUP RECIPE

Malanga Soup Recipe image

Provided by mercyxoxo

Number Of Ingredients 5

Ingredients

5 malanga root
24 garlic cloves
salt and pepper
chicken broth or vegetable base (enough to just cover malanga in stockpot)
1/4 cup olive oil

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.

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