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If you want to eat something really unusual and potentially fiery try Dragon's Milk Soup, I can guarantee you won't find this soup in any restaurant but it's so good it deserves a Michelin Star of its own! The secret is the combination of milk and parsnip.

This most excellent soup is both vegan and gluten free (depending on what bread and spread you decide to eat with it).

Dragon's Milk Soup

Ingredients

  • 2 or 3 Parsnips, wonky ones are fine
  • 1 potato
  • 1 onion
  • 1 orange, yellow or red pepper
  • 1 red Scotch bonnet chilli for real fury or use less potent chillis to suit your taste and to enjoy the flavours.
  • 2 cloves of garlic
  • Milk or Almond milk
  • Generous dash of soy sauce (gluten free soy sauce tastes richer, even if you aren't a coeliac)
  • Black pepper

Modus Operandi

Wash everything that isn't peeled or from a jar and cut any nasty bits off.

Top and tail the parsnip and chop into slices. Don't peel, that's where much of the flavour lurks, put it in the soup maker.

De-seed the pepper and chop it, dice a potato. Peel the onion and garlic, chop them too and put them all in the soup maker.

Chop your choice of chillies taking precautions, especially against getting it in your eyes. If you want super heat, leave the seeds in, if you want it milder use whatever chilli you prefer and remove the seeds (or just add a dash of chilli sauce).

Make the soup up to the fill line with milk or almond milk to make it vegan.

Add a dash or two of soy sauce, as a healthier way to bring out the flavours than salt.

Cook on the 'smooth soup' setting.

How to Eat

Serve in a bowl with a spoon and top with ground black pepper. Serve with chunky wholemeal bread and olive spread or gluten-free alternative.

There's a whole spectrum from super hot to subtle warmth depending on your choice and quantity fo chilli, but whatever you choose it is a really great, filling soup.

If you are eating alone you can freeze in a suitable container or keep the soup in the fridge for a few days.

By The Way

The soup can be made vegan and gluten free, whether or not the bread and spread is depends on what you choose.

Parsnips keep well in the fridge, especially in a paper bag. They tend to sweat and go nasty if you keep them in a sealed plastic bag. Rip a hole in the bag or better still, buy them loose and don't bother with a bag at all. Even better, grow your own!