Neeps and Tatties Soup with Haggis Croutons

Neeps and tatties make a glorious soup to top with haggis croutons in this super soup recipe from Sue Lawrence
By Sue Lawrence
Neeps and Tatties Soup with Haggis Croutons
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 thin French baguette
  • 2-3 tbsp olive oil
  • 1 small haggis
  • 1 litres chicken stock
  • 500 g potatoes, chopped
  • 500 g swede, chopped
  • 1 large carrot, chopped
  • 1 onion, chopped
  • salt, and freshly ground black pepper


1. Set the oven to 180°C/gas 4. Slice the French stick and place the slices on to a baking sheet. Brush lightly with oil. Bake in medium oven for about 10 minutes or until golden.

2. Heat a small haggis according to butcher's instructions, and then place a small scoop onto each crouton.

3. Bring the stock to the boil in a large saucepan then add the vegetables and season with salt and freshly ground black pepper. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until the vegetables are tender. Transfer to a blender and liquidise. Check the seasoning.

4. Ladle into warm bowls and top with a couple of haggis croutons to serve.

Rate This Recipe