Cream of Malanga Soup

1. Place minced garlic and onions with a teaspoon of water and tablespoon of EVOO in microwave for a minute on high, and place into soup maker OR if you have the time and for a more enhanced flavor, I recommend the following — Add the butter and olive oil to a frying pan over medium heat. When the butter is melted and foamy, add the onions to the pot. Cook the onions for approximately 2-3 minutes, stirring frequently, then add the garlic and cook for 1 minute, stirring almost constantly. Let cook for about 2 minutes without letting it caramelize and add a dash of salt and pepper.
2. Toss onion garlic mixture into soup maker followed by malanga, broth and milk until it reaches max-fill line. Stir mixture then add some more salt and pepper, place lid on soup maker and press correct setting.
3. Serve immediately and garnish with your best EVOO and finely chopped cilantro.

*Malanga is a root vegetable commonly used in South America it has a texture similar to potatoes but has a hairy tubular look, its not pretty but so good for you and very inexpensive and bonus my kids love it! When I moved to Miami my Nanny made this soup for my twins when they had digestive issues or were under the weather. It has fantastic health benefits, is gluten free, contains a number of different B vitamins, including riboflavin and folate which can improve energy levels, boost immune function, and improve the health of your skin, hair, and nails.

Malanga root is complex carbohydrates that’s provides more sustainable energy and has a lower impact on blood sugar. It’s also a great source of complex carbs. Due to the higher fiber content of malanga, it is lower on the glycemic index than traditional potatoes. Replace this with potatoes but still get that luscious creamy and satisfying sensation!

*to make this vegetarian use vegetable broth.

*for extra creaminess use whole cream or half and half.

*if you can’t tolerate dairy, consider coconut milk.