Neeps & tatties soup with toasted oats
https://www.coop.co.uk/recipes/neeps-and-tatties-soup-with-toasted-oats
A hearty meal to celebrate Burns night
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 56g
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Ingredients
- 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)
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Put the oil in a large pan over a medium heat
- When the oil is hot, add the onion, swede, potatoes, celery and carrot and cook for 5 mins
- Add the spices and cook for another minute
- Pour in the stock, bring to a simmer and cook for 20 mins
- 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
- Add the oat drink alternative to the pan, then pour into a blender and blitz until smooth
- Return to the pan, season with black pepper to taste, then simmer on a low heat for 3 mins more
- Serve the soup in bowls garnished with the toasted oats, a drizzle of olive oil, and crusty bread on the side, if you like
