A newer version of my Bishop’s Weed Soup from last year- It’s hard not to make it each year as bishop’s weed are everywhere these days!
Did you know that you can pick edible plants right outside your house and put it in your dinner? Well, you can- and it’s utterly delicious. This Bishop’s weed soup with Seaweed Powder is a refreshing soup- or even warming if you wish. As the month has been rather warm here in Norway, I decided to serve my soup cold, but you can easily heat it up and serve it warm.
Bishop’s weed is a plant that is commonly disliked, especially by garden-owners and is known as a “if you can’t beat it, eat it” plant. Lucikly for us we can indeed eat it- and eat it we should. Bishop’s weed are a nutritious plant especially high in vitamin C and fibre.
If you havn’t checked out my post for the most interesting Seaweed Powder, you can check it out here. It is of course optional to use it for this soup, but seaweeds are SO healthy for us and this is a good way to use it without actually noticing it.
Bishops Weed Soup with Root Parsley
2 garlic cloves
1 turnip rooted parsley or parsnip
3 decilitre stock (vegetable, chicken or beef)
2 decilitre bishop weed, freshly picked
2 decilitre milk
1 teaspoon seaweed powder
- Roughly chop onion, garlic and turnip rooted parsley.
- Heat oil in a saucepan and blanche the onion until soft.
- Add garlic cloves and turnip rooted parsley and fry for a couple of minutes.
- Pour over stock and let boil for around 20 minutes or until the vegetables are cooked through.
- Add bishop's weed and blend until smooth with a hand mixer.
- Stir in milk and seaweed powder before you season with salt and pepper
- For the cold version simply let it cool and place in the fridge before serving.