Curried swede soup with crispy haggis


First published in 2022
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Curried swede soup

To serve


Place a large pan over a medium heat with a dash of oil (or a knob of butter). Once hot, add the onion and garlic and cook for 5 minutes until soft and translucent


Tip in the swede, potato and curry powder and cook for a further minute, stirring to coat everything in the curry powder

  • 300g of swede, peeled and diced into 1cm cubes
  • 1 medium potato, peeled and diced into 1cm cubes
  • 1 tsp curry powder

Add the stock, bring the boil then turn down to a gentle simmer for 30 minutes. Ensure you keep the heat low as you don't want to reduce the liquid too much

  • 700g of stock, vegetable or chicken

As the soup simmers away, make the crispy haggis. Place a small pan over a medium heat with the butter. Once melted, add the haggis and break it up a bit with the back of a spoon. Cover the pan with a lid as the haggis will pop and spit. Cook for a few minutes until the popping stops and you're left with little pieces of crispy haggis. Strain from the butter and leave to one side

  • 20g of butter
  • 2 tbsp of haggis

After half an hour, the swede should be soft. Use a hand blender to blitz into a smooth soup. Add a touch more stock or water if it looks too thick


Taste and season the soup with cider vinegar, salt and pepper


Divide the soup between bowls and garnish with a drizzle of double cream, the crispy haggis, chopped chives and a final twist of black pepper

First published in 2022
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