The comforting and delicious soup that’s a perfect winter warmer for Burns Night – even if you don’t like haggis
The comforting and delicious soup that’s a perfect winter warmer for Burns Night – even if you don’t like haggis
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WHEN it comes to Burns Night dishes, there's no better person than Coinneach MacLeod to show what Scotland has to offer. Coinneach, better known as the Hebridean Baker, is renowned for his ability to bring our country's culture to life through food, stories and traditions.
![[Hands holding a bowl of neeps and tatties soup.]](https://www.thescottishsun.co.uk/wp-content/uploads/sites/2/2025/01/Neeps_and_Tatties_Soup_003-2.jpg?strip=all&w=768)
His creations are full of authenticity, warmth and a modern flair too. This makes the 50-year-old, from the Outer Hebrides, the ideal host to celebrate the legacy of Robert Burns on January 25. "There are so many ways to celebrate Burns Night", Coinneach says.
![[a man in an apron holds a wooden spoon in front of a cake]](https://www.thescottishsun.co.uk/wp-content/uploads/sites/2/2024/11/c69f9295-4ec6-406a-88da-4a3a30c75e26.jpg?strip=all&w=960)
"If haggis isn't your thing, don't worry – there are plenty of delicious Scottish dishes to enjoy.". For one of his simplest dishes, you still use up two Burns Night staples. The cookbook author's comforting neeps and tatties soup is the perfect winter warmer - especially as Storm Eowyn blasts the country.
He says: "Complimenting the potatoes, swede have a mild taste and. silkiness that's ideal for soups. "Finished with a touch of cream, this is a comforting broth, perfect for autumn.". Here, Coinneach reveals his recipe that serves eight. Method. In a large saucepan, melt the butter over low heat. Add the sliced onions, leeks and diced celery, sautéing gently for five minutes until they start to soften.
Incorporate the diced turnips and potatoes, continuing to cook for another two minutes, allowing the flavours to meld together. Sprinkle the plain flour over the sautéed vegetables, stirring continuously. Cook for an additional two minutes to form a roux.
