The BBC Good Food logo
Neeps & tatties soup

Neeps & tatties soup

A star rating of 4.5 out of 5.8 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 2 for lunch or 4 as a starter

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

  • Freezable (without the garnish)
Nutrition: per serving


  • 25g butter
  • ¼ tsp ground coriander
  • 1 onion , chopped
  • ½ medium-sized swede (about 200g), peeled and chopped into small pieces
  • 1 carrot , sliced
  • 1 celery stick , sliced into small pieces
  • 140g potatoes , chopped into small pieces
  • good grating of nutmeg
  • 400ml milk
  • 140g cooked haggis or black pudding, chopped or crumbled into pieces
  • 2 tbsp double cream
  • a few celery leaves, torn


  • STEP 1

    Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft – around 20-25 mins.

  • STEP 2

    Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.

  • STEP 3

    Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

Recipe from Good Food magazine, January 2016

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.8 ratings

Sponsored content