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Neeps & tatties soup with toasted oats

Neeps & tatties soup with toasted oats


A hearty meal to celebrate Burns night

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1342kj 318kcal
  • Fat
    Low 9%
  • Saturates
    Low 5%
  • Sugar
    Low 13%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 56g

Bring Co-op to your front door

Big Bag Option


  • 2 tsp Co-op olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • ½ swede, peeled and chopped
  • 3 Maris Piper potatoes, chopped
  • 1 celery stick, finely chopped
  • 2 British carrots, peeled and finely chopped
  • ½ tsp ground coriander
  • ½ tsp mixed spice, plus an extra pinch
  • 600ml vegetable stock, made with 1 reduced salt stock cube
  • 25g porridge oats
  • 300ml oat drink alternative
  • Crusty bread, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put the oil in a large pan over a medium heat
  3. When the oil is hot, add the onion, swede, potatoes, celery and carrot and cook for 5 mins
  4. Add the spices and cook for another minute
  5. Pour in the stock, bring to a simmer and cook for 20 mins
  6. While the soup is simmering, put the oats on a lined baking tray, sprinkle with a pinch of mixed spice and bake for 7 mins, until light golden
  7. Add the oat drink alternative to the pan, then pour into a blender and blitz until smooth
  8. Return to the pan, season with black pepper to taste, then simmer on a low heat for 3 mins more
  9. Serve the soup in bowls garnished with the toasted oats, a drizzle of olive oil, and crusty bread on the side, if you like