Autumn Harvest Soup

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

clover sprouts

micro greens

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.