Haggis Soup (vegetarian and vegan)

A bowl of veggie haggis soup

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!

Haggis Soup

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


  1. 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.
  2. Add about 150g of your haggis, stir though and cook for a further 2-3 minutes.
  3. Add the stock. It should cover all your veg by about a centimetre. Add more than the suggested 500ml if needed.
  4. Bring to the boil and then simmer until all your veg is cooked, about 10 – 15 minutes.
  5. While your soup is simmering, toast the reserved haggis in a dry frying pan until it is cooked and slightly crispy.
  6. Remove from the heat and blend.
  7. Add salt and pepper to taste. Stir though the Oatly and serve.
  8. Don’t forget to top your soup with the lovely crunchy haggis.

Did I mention my love of veggie haggis? 😀


Val x

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