Method Put the hogweed seed powder and paprika in a pan with a little oil and heat for 20 seconds. Peel and dice all of the veg and add everything apart from the stock into a deep pan and fry off for a couple of minutes to soften. Add the stock, turn down the heat and simmer for 30 minutes. Place it in a blender and blend until it’s smooth. Add milk if you like it creamy or more stock until it is consistency of your liking. Serve crunchy croutons and think buttered bread.