Neeps & tatties soup

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

  • Prep:15 mins
    Cook:35 mins
  • Serves 2 for lunch or 4 as a starter
  • Easy

Nutrition per serving

  • kcal 260
  • fat 15g
  • saturates 7g
  • carbs 22g
  • sugars 9g
  • fibre 3g
  • protein 9g
  • salt 1g


  • 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


  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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