Rich in potassium, iron, copper and vitamin C, the Black salsify, officially Scorzonera hispanica, also known as Spanish salsify, is a humble root vegetable, usually harvested in the Fall, and very popular in the German countryside in the winter. It is also popular in other European countries, including Spain, Italy and France.
Black salsify a good source of dietary inulin, a prebiotic fiber that boosts the growth of bifidobacteria in the human body. The root also provide 9% of the daily value of thiamin, which is useful for the nervous system, as well as for the production of hydrochloric acid in the stomach. There are many other health benefits provided by Black salsify, but I mainly like it because it is available, it has a soft, watery texture, and it resembles the white asparagus.
- 1 leek (only the white part) coarsely chopped
- 1 large onion, peeled and chopped
- 500 grams Spanish salsify, peeled, washed, and coarsely chopped
- 1 garlic clove, diced
- 1 tablespoon olive oil
- ½ teaspoon mustard seeds
- ½ teaspoon Himalaya salt
- 800 ml hot water (or enough to cover the vegetables while they boil about 2 cm).
- Preheat oil in a soup pot, then add leeks, onion and mustard seeds, and saute over medium heat, for about 8 minuted, or till the veggies are nice and soft,
- Tip in the garlic and salt, and simmer for 2 more minutes before adding the salsify and the water.
- Cover and simmer everything for about 8 minutes, until the tip of a knife inserted into the vegetable can enter with some resistance.
- Strain the soup through a colander, without discarding the water - it will act as salsify stock for the cream soup. Tip the vegetable into a food processor, add two ladles of the stock, and puree till smooth. Gradually add more stock, till you achieve the desired soup consistency.