Neeps & tatties soup

Neeps & tatties soup

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(5 ratings)

Prep: 15 mins Cook: 35 mins


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

Nutrition and extra info

  • without the garnish

Nutrition: per serving

  • kcal260
  • fat15g
  • saturates7g
  • carbs22g
  • sugars9g
  • fibre3g
  • protein9g
  • salt1g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ¼ tsp ground coriander
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ medium-sized swede (about 200g), peeled and chopped into small pieces
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 1 carrot, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, sliced into small pieces
  • 140g potatoes, chopped into small pieces



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • good grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 140g cooked haggis or black pudding, chopped or crumbled into pieces



    A traditional Scottish dish most people either love or hate, given its unique list of…

  • 2 tbsp double cream
  • a few celery leaves, torn



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…


  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.

  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.

  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.

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Comments, questions and tips

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25th Oct, 2018
As an Anglo-Scot this has infuriated me. For the record Neeps are turnips and not Swedes. Please update your recipes that show this inaccuracy. Many thanks x
26th May, 2019
Googling it, I THINK that English swedes = Scottish turnips. English turnips = Scottish 'new turnips'. There's a good Guardian article on 'swedes vs turnips' an a photo of two identical Tesco wrapped swedes - even with the same grower's name - describing themselves as 'British swede' on one label and 'Scottish turnip' on the other.
26th May, 2019
30th Nov, 2018
I think in England they are known as swedes, that was what I grew up calling them until I moved to Scotland and found they called then turnips up there. Turnips in England seem to be rounder, whiter and sometimes have a pinkish colour around the root, all very confusing!
24th Oct, 2018
Great recipe, simple but great flavour! Wonderful on a cold autumn or winters day!
12th Feb, 2017
Lovely gloopy soup. I used chicken stock instead of water and crumbled black pudding pieces on the top. Just right for a warming wintry meal.
21st Jan, 2017
Lovely bowl of warming comfort to come home too after a long family winter walk. We love it
29th Feb, 2016
Should I drain the veg or do I add the milk to the water the veg was cooked in?
26th Jan, 2016
Despite being Welsh, we love haggis and we are always on the lookout for new recipes. Have made this today to have this evening, it tastes divine. Followed the recipe but then rather than add the haggis as a topping, we used macsween haggis slices, microwaved them , then broke them up to add to the blended soup. Will serve with a dollop of cream and French stick . Yum !
25th Jan, 2016
I made this a few days back and it was lovely - will defiantly be making again..... Too nice to wait for burns night to come round again.
29th Feb, 2016
Should I drain the veg or do I add the milk to the water and cooked veg?
goodfoodteam's picture
9th Mar, 2016
Hi there, thanks for your question. No don't drain the veg, do as you say - add the milk to the pan once the vegetables are soft. Hope this helps. 
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