The BBC Good Food logo
Neeps & tatties soup

Neeps & tatties soup

By
Rating: 5 out of 5.7 ratings
Rate
loading...
Magazine subscription – 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
NutrientUnit
kcal260
fat15g
saturates7g
carbs22g
sugars9g
fibre3g
protein9g
salt1g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, January 2016

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

Rating: 5 out of 5.7 ratings

Sponsored content