Neeps and tatties soup

Neeps and tatties soup

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(2 ratings)

Prep: 15 mins Cook: 35 mins

Easy

2 for lunch or 4 as a starter

Enjoy a taste of Scotland in our warming soup 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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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼ tsp ground coriander
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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

    Swede

    sw-ee-d

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

  • 1 carrot, sliced
    Carrot

    Carrot

    ka-rot

    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
    Potato

    Potato

    po-tate-oh

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

  • good grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 400ml milk

    Milk

    mill-k

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

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

    Haggis

    ha-giss

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

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

    Celery

    sell-er-ee

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

Method

  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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lizleicester
12th Feb, 2017
5.05
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.
catie74
21st Jan, 2017
Lovely bowl of warming comfort to come home too after a long family winter walk. We love it
davief1
29th Feb, 2016
Should I drain the veg or do I add the milk to the water the veg was cooked in?
shazza27
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 !
pegasus-drive
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.
davief1
29th Feb, 2016
Should I drain the veg or do I add the milk to the water and cooked veg?
goodfoodteam's picture
goodfoodteam
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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