Scottish Tattie, Neep and Carrot Soup

  • 1 tbsp olive oil
  • 1-2 leeks depending on size or 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 5 carrots, chopped
  • 1 large neep (rutabaga), chopped
  • 4-5 medium tatties (potatoes), chopped
  • A handful of fresh parsley or other herbs, chopped
  • 4 cups vegetable broth vegetable stock (plus more as needed)
  • Salt and Pepper to taste
  • 2 cups of milk of your choosing (optional for creaminess)


  1. Sauté leeks (or onions) and garlic with 1 tablespoon of olive oil in a large pot (Dutch oven would be best) and sauté over medium heat. Cook, stirring occasionally until everything is are soft and wilted. About 5 minutes.
  2. Add carrots and cook for a few minutes before adding rutabaga and potatoes.
  3. Add salt and pepper, and vegetable broth. Bring to a boil.
  4. Once the soup is boiling, cover and reduce the heat to a simmer and simmer for 20-30 minutes if you plan to do step 5 OR if you are skipping step 5 cook 30-40 until the root vegetables are tender and the soup is thick.
  5. *Optional* Once the root vegetables are tender, use an immersion blender OR take a little less than half of the soup and blend. You want it to be still have some chunks but this will help it be even thicker.
  6. *Optional* Add in milk of the animal or plant variety.
  7. Bring the soup to a simmer and adjust the seasoning with salt and pepper. Garnish with some fresh parsley or herbs and a a hunk of good bread.

Note: The BBC website will tell you to sprinkle with haggis or something similar- you can top with whatever toppings sound good.

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