Haggis Neeps and Tatties Soup

Friday 15 January 2016

Fair fa your honest sonsie face! Yup, we're talking haggis. Serious Burns. Although in my book Haggis is most definitely for life and not just for Burns Night (25th January for the uninitiated). However today I'm celebrating the life and works of Scotland's National Poet in soup form. Not sure why I've never gone down this route before with the holy trinity of Scottish ingredients but it absolutely works. Serve with a Nessie ladle and a glass of Scotch Whisky.

Haggis, Neeps and Tatties Soup
Serves 6

1 Onion
Splash of Scottish Rapeseed Oil
500g Tatties (potatoes)
300g Neeps (swede)
1.8L beef/lamb stock
450g Haggis
Salt & Pepper
1/2 Tsp English Mustard Powder
Nip of Whisky (optional)

Peel and finely chop the onion and sweat it in a large soup pan along with a splash of Scottish Rapeseed Oil.
Whilst the onions are cooking, peel the neep and the tatties and grate or finely chop them. Add to the pan alongside the onions and continue to sweat for a couple more minutes.
Next add 1.8 litres of stock to the pan. I used 2 lamb stock cubes and one beef stock pot. Bring to the boil and simmer for 20 minutes.
Remove the haggis from its outer cover and cut into small cubes.
At this point you can either add all the haggis to the soup, warm it through and serve it in a rustic broth style or alternatively, for a smoother version add half the haggis to the soup and blitz with a stick blender. Heat the remaining haggis in the microwave and heap it up in the middle of the bowl.
For both versions you will need to taste and season before serving. How much seasoning you need will very much depend on your haggis. I added a generous amount of freshly ground salt and pepper plus a 1/2 teaspoon of English mustard powder.
True Scots may wish to add a nip of whisky.


  1. Perfect Burn's Night recipe! My mum always makings Scottish food for it even though there is noone Scottish in my family - we just all like haggis! Love the special blog logo xx

    1. Absolutely no need to be Scottish to enjoy our national dish. I'm loving my Haggis logo too.

  2. I have never had haggis myself, but I think my husband would love something like this. It looks really comforting.

    1. Oh you should really try it, there are vegetarian versions too if offal doesn't appeal.

  3. It's funny, but your soup reminds me of the 'mince and tattie' soup my granny used to make with the left over mince and tatties, looked just like that! It's a brilliant idea, thanks for including links to my haggis recipes too. The logo is genius!

    1. I know exactly what you mean! My mum used to make mince and tattie soup when I was wee and it was my favourite. Must try and recreate it.

  4. I would never in a million years have thought of making them into a soup. Inspired! Veggie haggis for me of course. Thanks for all the links :)

    1. I don't know why I hadn't thought of putting it in a soup before now but it tastes amazing and I bet a veggie version will too.

  5. You have the best logos, I'm so jealous! I know you change for Christmas, are there any other days I should be looking out for?

    Anyway, enough of that, back to the haggis. I have to admit I've never tried Haggis before, but as a food blogger I really should give it a go at least once. What would you recommend as the best way for me to start out?

    1. Next event to keep an eye out for is Easter but I'm open to getting others created if you have any good suggestions?
      Can't believe you've never tried haggis - traditionally served with neeps and tatties is the best way to start.


Foodie Quine. Design by Mimi Hammill. Powered by Blogger.