Neeps & tatties soup

• butter↗25g g
• ground coriander↗¼ tsp tsp
• onion↗1

  chopped

• medium-sized swede½

  (about 200g), peeled and chopped into small pieces

• carrot↗1

  sliced

• celery stick↗1

  sliced into small pieces

• potatoes↗140g g

  chopped into small pieces

• nutmeg↗good grating of
• milk↗400ml ml
• cooked haggis140g g

  or black pudding, chopped or crumbled into pieces

• double cream↗2 tbsp tbsp
• celery↗a few

  leaves, torn

Step-by-step instructions

1. 1

   Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft – around 20-25 mins.

2. 2

   Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.

3. 3

   Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.