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Neeps and Tatties Soup

Turnip and Potato Soup with a sprinkling of haggis
Course Soup, starter
Cuisine scottish


  • 50 g butter
  • 2 shallots chopped
  • 2 medium carrots finely sliced
  • 2 celery sticks chopped
  • 1 large swede peeled and chopped
  • 5 small potatoes peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg or to taste
  • 600 ml vegetable stock
  • 400 ml coconut milk
  • Sea salt
  • Black pepper
  • 2 slices haggis optional vegetarian
  • Swirl of cream optional
  • Celery tops chopped optional


  • Melt the butter over a medium heat in a heavy-based large saucepan. Stir in the shallots, cumin and garlic and saute until shallots are soft. Add rest of vegetables to the pot. Sweat the vegetables for at least 2-5 minutes, gently stirring.
  • Add vegetable stock, bring to the boil and simmer for 20 minutes. Check all vegetables are tender.
  • Season with sea salt and black pepper. Add the nutmeg at the same time.
  • Add coconut milk and stir gently. Check the seasoning.
  • Cool soup and blend.
  • If adding haggis (optional), cook haggis slices in a frying pan. Warm soup bowls and serve the hot soup topped with the crushed haggis, a swirl of cream and some celery leaves.
Keyword burns night, scottish, soup, starter, winter warmer