Scottish Tattie, Neep and Carrot Soup

Scottish Tattie, Neep and Carrot Soup in a white bowl served with crusty bread

Autumn is approaching and it's cooling down here in Scotland. I've held off putting the heating on as long as I possibly could, but now I admit defeat and I'm putting it on for a wee while at the coldest points of the day and making some Scottish tattie, neep and carrot soup.

Last week we were away on a family holiday, first to log cabins in Comrie, in the Southern Highlands of Scotland, then on to a new hotel on the west coast of Scotland, right on the beach.

We had a great week and the weather was glorious. We had 20 degrees temperatures, but now it has dipped to 14 degrees and you can really feel the difference.

Here are a few of our holiday snaps, first from our log cabin in Comrie:

Riverside Log Cabins, Comrie


These log cabins are right in the woods beside a stream. They are basic but clean and have everything you could need. The kitchens are very well stocked and it's a good area for walks.

Riverside Log Cabins, Comrie



Stream beside Riverside Log Cabins, Comrie

boy playing in a Scottish steam

 

Woodland Bay Hotel, Girvan


Next are a few photos from the second half of our trip to the Woodland Bay Hotel outside Girvan on the West Coast of Scotland. It's the white building you can see in the background, which has stables beside the hotel. We've been hear a few times and can highly recommend it. The rooms are modern and very clean and the food in the hotel is really good.

Beach on West coast of Scotland near Girvan


Beach  and rocks on West coast of Scotland near Girvan
 

toddler building sandcastles

sand castle on the beach 



Back home and making soup


So we're home again, our holiday is over and the temperatures have dipped. 

It's time for making soup to serve with with crusty bread slathered with butter.

I picked up some vegetables from a farm shop on the way home and made us a big pot of Tattie, Neep and Carrot soup or by it's more common name Potato, Turnip and Carrot Soup. 


Scottish Tattie, Neep & Carrot Soup


This is a traditional Scottish soup, the type my mum made when I was growing up. It's a hearty bowl of soup full of chunky vegetables that will warm you right up and well as making sure you get some of your 5-a-day. 

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A chunky filling (tattie) potato, (neep) turnip and carrot soup, perfect for cold Scottish winters. Scottish turnips are also called swede in England and Rutabaga in the US. #scottishsoup #vegetablesoup #scottishrecipes #lowcaloriesoup #chunkysoup #carrotsoup #turnipsoup #swedesoup #52dietsoup #vegansoup #vegetariansoup


What are neeps?



The neep is something I should explain.

Neep is the Scottish name for a turnip and even more confusing we have a nickname for it too, the tumshie.

In English we call it a turnip, however just to confuse matters, down south in England they call these hardy winter vegetables swede and  in America they call these yellow flesh beasts rutabaga.

Whatever the name it is big and gutsy and brings a lot of flavour to a pot of soup.

Do try it, it's healthy, filling, low in calories, kind on your budget and absolutely delicious.

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Calories and Nutrition in Tatties, Neep & Carrot Soup



There are 204 calories in 6 large portions and 153 calories in 8 standard servings. It is high in dietary fibre, high in potassium and contains iron and calcium.

It's the perfect filling soup if you are watching your weight or on a calorie controlled diet like the 5:2 diet.

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Scottish soup, soup, chunky soup, neep soup, tattie soup, carrot soup, vegetable soup, winter soup, vegan soup, vegetarian soup, chunky soup, low calorie soup, low fat soup, traditional Scottish soup, Scottish recipes, Scottish recipe
lunch, dinner
Scottish, vegan, vegetarian
Yield: 6-8
Scottish Tattie, Neep and Carrot Soup

Scottish Tattie, Neep and Carrot Soup

A chunky filling (tattie) potato, (neep) turnip and carrot soup, perfect for cold Scottish winters. Scottish turnips are also called swede in England and Rutabaga in the US.
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 6 carrots, chopped
  • 1 large turnip, chopped
  • 4 medium potatoes, chopped
  • a handful of fresh parsley, chopped
  • 3 pints/1.7 litres/7 cups vegetable stock, add more if you think it needs it
  • a good grinding of salt and black pepper

instructions


  1. In a large pot, saute the onion and garlic in olive oil until soft and translucent.
  2. Add the carrots and cook gently for a few minutes, then add the turnip and potatoes.
  3. Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave to cook gently for 30-40 minutes until the soup is lovely and thick and the vegetables are tender. 
  4. Add the fresh herbs and season with salt and pepper.
  5. Serve with crusty bread.
  6. Enjoy!

NOTES:

Calories and nutrition are shown for 8 portions.
calories
153
fat (grams)
2.2
sat. fat (grams)
0.3
carbs (grams)
31
protein (grams)
3.7
sugar (grams)
9.5
Created using The Recipes Generator


I priced this recipe with supermarket ingredients and own brand stock cubes. The cost is for a pot of this soup is £2.06, that's just 34p per serving for 6 servings.

1 tbsp olive oil = 5p
1 onion = 16p
1 clove garlic = 3p
6 carrots = 36p 
1 turnip = 50p
4 potatoes = 52p
handful parsley (half bag) = 35p
3 value stock cubes = 9p

= £2.06

48 comments

  1. Yay! It's soup season! This soup looks fantastic! Super comforting on a cold day :)

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    Replies
    1. Thanks Cathleen. I know I have to come around to the idea of it getting colder and darker, but I'm not quite ready yet. Soup is my only concession!

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  2. It's a perfect soup for chilly days ;) Scotland is beautiful, hope I can visit it one day :)

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  3. I have half a neep waiting to be used, a very large one from the garden, this will be perfect for it as it is definitely soup weather ;)

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  4. That looks like one awesome bowl of soup, and I love that challenges!

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  5. What lovely photos!! and from one Scottish girl to another - a fabulous soup!
    Mary x

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  6. That looks like one happy baby in the water! Maybe if I call them neeps Dave will eat the turnips? It snowed here on Thursday and we've had a cold weekend so soup is on the menu :)

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    Replies
    1. Soup is a great way to have them without him noticing, but if you are having them mashed, why not mix them with either mashed carrots or potato. It gentles the flavour, which can be strong.

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  7. What lovely vacation photos, Jacqueline! A beautiful place. Love the cabin.
    Your soup is a great fall post...everyone is starting to think warm, cozy dishes when fall arrives. It looks delicious.

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    Replies
    1. It was a great wee holiday to prepare us for Autumn, such fun. It's definitely soup time here now.

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  8. We are such soup fans in our family- we make soup at least twice a week all year round! This one looks wonderful; just the thing for using up the last of the fresh parsley from the garden before Autumn really sets in. Looks like you had a great holiday; I would love to visit Scotland some day.

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  9. Soup and a crusty roll is like a hug on a cold day!

    Love your holiday photos - the one of the trees hanging over the stream is beautiful.

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    Replies
    1. You're right, it really is like a hug. Thanks re the photos. Graham took that one, so I will pass on the compliment.

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  10. Gorgeous photos! I love the beginning of Autumn for warming soups and abundant harvest - this one looks delicious!

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  11. enchanting place!
    I love the flowing stream in the woods

    And I like a lot your soup. I'll make it without pepper for my son:)

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    Replies
    1. It was a gorgeous place, especially for kids.

      I hope you enjoy the soup :)

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  12. Your photos make me want to jump on a plane to Scotland, and eat your soup once I get there because I'll be chill to the bone there.

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  13. Mmm..just the sort of thing I need right now x

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  14. Your hols looked lovely - and we've had weather much the same - we were still in the twenties, when suddenly this weekend, a gully-washer, and things have cooled right down. We are still -- STILL!! -- putting off turning on the heat, but I daresay that October will be the absolute limit - and we're cheating; we already have the flannel duvets on the beds.

    We'll be in your neck of the woods in November, first two weeks. Hope to see you...

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  15. Scotland looks so magical Jacqueline! I love your photos.

    (and look how big your boy is getting! Adorable).

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  16. What stunning holiday locations. I am so envious.

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  17. What gorgeous holiday snaps! It looks like a beautiful place to go on holiday. Thank you for sharing your delicious sounding soup recipe with Shop Local too, much appreciated :) x

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    Replies
    1. Thanks Elizabeth and I look forward to seeing the other entries :)

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  18. What a ovely filling tasty soup! I made this scrumptious soup too & loved it!

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  19. Great photos of your holiday I stayed in Scotland the first week in November but seems like an age ago now. My reason for the comment is about neeps. I live in Kent South East England and the picture you show in your recipe is called a sweed here. We have both sweed and turnip, turnip being smaller with a white top. I saw sweed being sold in Oban and called sweed but did not see any turnip. Sweed has a orange colour flesh while turnip is white with a peppery taste. I will make your soup twice using the different veg and see which comes out the best.
    Pete

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  20. This looks like the perfect hearty Fall soup! I may add in some roasted radicchio for the color as well as the superfood benefits, but I also love the recipe as is. Thank you for sharing!

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    Replies
    1. Sounds like a great plan. I've never added adicchio to soup before. Thanks for stopping by :)

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  21. I had half a turnip lurking in the fridge and am so glad I came across this recipe. It's very simple, but really tasty and got a major thumbs up from my husband. The only thing that didn't really work as per the recipe was that the soup didn't thicken at the end, so I gave the veggies a gentle squeeze with the potato masher and problem solved!

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    Replies
    1. Yes that trick usually works. I'm glad you enjoyed it. It's my husband's favourite too. He prefers a chunky soup like this. Thanks so much for taking the time to let me know you tried it.

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  22. Hello! I'm really interested in this recipe, but I have one quick question. My mum is Scottish, and I grew up in Leeds eating both turnip and sweed... so I'm a bit confused. Sweed is the word we used for what Americans call a "rutabaga" - which looks a bit like a turnip but typically has yellow flesh (and is totally delicious). A turnip is obviously purplish and white, with white flesh. I tried to see which you were using from the pictures, and it does look like a turnip, but I just wanted to make sure.

    Thank you!

    ReplyDelete
    Replies
    1. What we call turnip in Scotland is the big beast that is purple and yellow/cream on the outside and has yellow flesh inside. It's a bugger to cut yet we used to make our Halloween lanterns out of them when I was a child. I am about to take a deep breath and start cutting one to make some vegetable soup in my slow cooker. Hate cutting them.

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    2. So basically what you call swede. It is usually called swede in England.

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  23. Can this be made in the slow cooker? It looks amazing, but on a weeknight I definitely wouldn't have the time and/or energy to dot his on the stovetop, but if I threw everything into a slow cooker in the morning, it could be hot and waiting for me when I got home!

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    Replies
    1. Hi Andrea, yes you can cook it in a slow cook, just cut the stock down by a third.

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  24. What kind of potatoes would be best for this? The floury baking kind (like russets) or boiling potatoes such as red potatoes?

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    Replies
    1. Just throw in any potatoes you have. Soup is very forgiving.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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