Neeps & tatties soup

Neeps & tatties soup

  • Rating: 4 out of 5.5 ratings
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  • 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
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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

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    Overall rating

    Rating: 4 out of 5.5 ratings
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