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Vegetarian Haggis Soup in a Soupmaker

Lesley Smith
Course Soupmaker Soup
Cuisine Scottish


  • 180 g Chopped Onion
  • 150 g Sliced Carrot
  • 150 g Potatoes Peeled and Cut Into Thin Strips
  • 320 g Sliced Vegetarian Haggis I used MacSween
  • 1 Garlic Clove Sliced or Crushed
  • Vegetable Stock
  • Salt and Pepper to Taste
  • Teaspoon Olive Oil


  • Saute your onions in the oil, then add a little of your stock and let it simmer for five minutes, adding in your garlic, with a touch of salt and pepper. Not too much, as your haggis will be full of spices.

  • Add all the other ingredients and fill with stock, to above the minimum level and below the maximum level of your soupmaker. I added approximately 700ml to my maximum level.

  • Select the chunky setting.
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