1 tablespoon Butter
1 tablespoon EVOO plus extra for garnish (optional)
1 small white onion, diced
1 garlic clove, peeled and minced
2½ pounds Malanga peeled and cut evenly into 1-inch pieces
2 cups chicken or vegetable broth
1 cup whole milk heated through
Freshly grated salt and ground pepper
Dash of cilantro for garnish (optional)
*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.
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