INGREDIENTS
6
allspice berries
4
cardamom pods
2
bay leaves
2
thyme sprigs
10
peppercorns
1 Strips
orange zest
2 tbsp
extra virgin olive oil
1 medium
onion
1/2 lb
carrots
2 lb
winter squash
2
garlic cloves
6 cups
vegetable stock
5 oz
potato
1 serving
salt and pepper
1/2 cup
additional stock
1 serving
cayenne
1/4 cup
quinoa
1 tbsp
pistachio oil