This tattie soup is so basic it hardly constitutes a ‘recipe’! Simple and traditional Scottish fare – children love it.
A Frugal Story
The full frugal story of the plate above: we lucked out with one of the £1.50 cheap veg boxes in Lidl. It contained about 10 onions, a burst bag of baby plum tomatoes, 3 lettuces, a pack of leeks, 5 oranges, 3 lemons, 3 apples and a wee box of chilli peppers. It was so impressive we wish we’d taken a picture of it, but it was unpacked and torn into the compost too quickly!
We used one of the leeks in the soup and those are the tomatoes. The hummus was one of a set of flavoured pots reduced to 20p, also in Lidl, and that’s homemade sourdough bread. Carrots, potatoes, parsnips and herbs were from the garden. If it weren’t for the olives (yellow stickered in Asda but still the most expensive item pictured) the plate would have qualified as a 25p meal.
Tattie Soup Ingredients
- A little sunflower oil
- Onions or leeks (1 or 2), chopped
- Potatoes (2 lb/1 kilo/6 cups), cut into chunks
- Carrots (about 1 lb/450g/3 cups), cut into chunks
- Turnip or parsnips (8oz/200g/1 cup) – optional
- Kale (or other greens) chopped
- Garlic to taste, chopped
- Herbs of your choice, fresh or dried. We used lovage (grow once, harvest for years) and parsley in the soup pictured above.
- Sea salt to taste
Tattie Soup Method
Fry the onion in the sunflower oil for a few minutes to seal the flavour, then place all the other ingredients except the kale in a pan and cover with water. Bring to the boil and simmer until the vegetables are cooked (15 – 20 minutes). Add the green vegetables 5 minutes before cooking is finished to prevent them being over-done. Mash.
The quantities given make quite a large pan of soup – we eat half one day and store the rest in the fridge until the next day – you may wish to change the quantities to suit your needs. It also freezes well.
If you liked this tattie soup, why not check out our other frugal recipes?