½ cup lemon oil
1 teaspoon mustard powder
1 teaspoon Sandra’s Spice
½ teaspoon clove
¼ teaspoon Himalayan sea salt (optional)
½ teaspoon black ground pepper
2 carrots chopped in quarters
2 parsnips chopped in quarters
1 sweet potato sliced into ¼ inch
1 teaspoon garlic finely chopped
½ inch fresh ginger finely chopped
1 onion roughly chopped
2 celery sticks finely chopped
1 fennel bulb finely chopped
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
24 oz chicken or vegetable stock
¼ cup walnuts
Preheat oven to 450°. Line a baking sheet with aluminum foil and set aside.
In a small bowl, combine lemon oil, mustard powder, Sandra’s Spice, clove, Himalayan sea salt, black pepper and mix. Using a pastry brush lightly coat the covered baking sheet.
In a self-sealing plastic bag or mixing bowl add carrots, parsnips, sweet potato, half of the marinade and seal bag. Toss, until ingredients are coated. Place on baking tray in a single layer and pop into the oven for 15 minutes.
In a sauté pan over medium heat, lightly coat with marinade using a pastry brush. Add garlic, ginger, onion, celery, fennel and stir until onions are translucent and remove from heat.
In a blender add roasted vegetables, contents from sauté pan, vegetable or chicken stock, lemon juice, apple cider vinegar and blend until smooth.
In a medium saucepan over medium heat add ingredients from blender and heat slowly until desired temperature is reached. Garnish with clover sprouts, micro greens and chopped walnuts.