Crema de Malanga (Taro Soup)(Vegan)

6 standard portions

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Ingredients

• 2 tbsp vegan butter ((16g))
• 2 large scallion (sliced)
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 2 lb malanga (chopped (1kg))
• 4 cups vegetable stock ((950ml))
• 14 oz full fat coconut milk ((400ml))
• 5 sprigs of thyme (tied together)
• black pepper and pink salt to taste
• olive oil for drizzling and a ground nutmeg for garnish

Method

1. Melt the vegan butter in a large saucepan on medium heat.
2. Proceed to add the scallion, onion and garlic and saute until they are soft and translucent.
3. Add the malanga to the saucepan and the thyme stems.
4. Pour the vegetable stock and coconut milk into the saucepan and bring to a rolling boil.
5. Reduce the heat to medium-low and simmer until the malanga is fork tender (this should take roughly 20 minutes).
6. Remove the thyme stems once the malanga is cooked.
7. Carefully transfer the contents from the saucepan into a high speed blender.
8. Puree into a smooth consistency (adjust the texture if necessary).
9. Do a taste test and add black pepper and pink salt to taste.
10. Pour the soup into bowls and drizzle with olive oil with a sprinkle of ground nutmeg and serve.