Bishops Weed Soup with Root Parsley


1 onion

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



  1. Roughly chop onion, garlic and turnip rooted parsley.
  2. Heat oil in a saucepan and blanche the onion until soft.
  3. Add garlic cloves and turnip rooted parsley and fry for a couple of minutes.
  4. Pour over stock and let boil for around 20 minutes or until the vegetables are cooked through.
  5. Add bishop's weed and blend until smooth with a hand mixer.
  6. Stir in milk and seaweed powder before you season with salt and pepper
  7. For the cold version simply let it cool and place in the fridge before serving.

Recipe by My Nordic Kitchen at