I’m getting this recipe in slightly ahead of time – you may need it on the 1st December. I adore veggie haggis, so St Andrew’s day is a good excuse to indulge. Like many others across Scotland, I’ll be tucking in to a feast of haggis, tatties and neeps on the 30th November and will probably have a wee bit of left over haggis and turnip. This soup recipe is a quick and easy way of using up those bits and pieces.
I realise that a number of people who follow my blog aren’t Scottish or based in Scotland so I’d better explain what’s going on. (Scottish folks – just skip straight to the recipe). St Andrew is the patron saint of Scotland and we celebrate St Andrew’s day on the 30th November. It isn’t a huge deal like Christmas but it provides a welcome opportunity for some good hearty food, drink and the company of friends. The most typical dish eaten on St Andrew’s day is haggis, tatties and neeps – otherwise known as haggis, potato and turnip. The tatties and neeps are both mashed. Vegetarian / vegan haggis is increasingly popular and can be found in most Scottish supermarkets. The meat content in a traditional haggis is replaced with nuts, pulses and beans. It is delicious!
Serves 2 large bowls or 4 more reserved portions
Difficulty Very easy
Suitable for Vegetarian and Vegan diets (depending on your choice of haggis)
- 1 large potato- diced
- A wedge of turnip about half the size of your potato – diced
- Approximately 200g vegetarian / vegan haggis – reserve a tablespoon of haggis for topping your soup
- 1 red onion – diced
- 2 tablespoons rapeseed oil
- 500 ml vegetable stock
- 3 tablespoons Oatly (single cream)
- Salt and pepper to taste
- Add your rapeseed oil to the pan, heat and add your onions, turnip and potato. Stir and cook until the onions soften and the turnip starts to turn orange.
- Add about 150g of your haggis, stir though and cook for a further 2-3 minutes.
- Add the stock. It should cover all your veg by about a centimetre. Add more than the suggested 500ml if needed.
- Bring to the boil and then simmer until all your veg is cooked, about 10 – 15 minutes.
- While your soup is simmering, toast the reserved haggis in a dry frying pan until it is cooked and slightly crispy.
- Remove from the heat and blend.
- Add salt and pepper to taste. Stir though the Oatly and serve.
- Don’t forget to top your soup with the lovely crunchy haggis.
Did I mention my love of veggie haggis? 😀