Recipe: Leek and haggis broth


There should still be some veggie haggis around in the chiller cabinets even this long after Burns’ Night. It makes a quick and tasty broth in this super-easy recipe.

Leek & haggis broth

1 leek, chopped
250g vegetarian haggis
750ml vegetable stock
Wholemeal toast for croutons

Wash and slices leeks and place in a saucepan with the vegetable stock.
Bring to the simmer and crumble in the haggis.
Simmer for half an hour.
Serve with the croutons crumbled over.

Serves 2


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