Description

Serves: 4

Cook Time: 45 Minutes

What you get:

• 3 large leeks
• 1 head garlic
• 1 large Kabocha squash
• 2 large parsnips
• 2 pears
• 1-quart vegetable stock
• 2 sprigs rosemary
• 5 sprigs of fresh oregano

What you need:

• Olive Oil
• Champagne Vinegar
• Coconut Oil
• Black Pepper
• Sea Salt
• Optional Topping: aci pul biber, crispy onions, toasted salted pepitas

Allergens: Garlic

See Recipe