Wild Greens & Seaweed Soup

1.5 onions, chopped
1.5 Tbs extra virgin olive oil
3 potatoes, cubed
1 carrot, chopped
1 parsnip, chopped
1/2 cup wild greens (dandelion, mustard, beet)
1.2 cup dried seaweed (arame, hijiki, dulse)
6 cups dashi or water

Saute onions in oil until browned then add the rest of veggies and cook until tender. Add water and let simmer overnight, or may be served immediately.