• 2 Jars FOND’s Mother’s Bone Broth

  • 1 pound asparagus, chopped into 1 ½ inch pieces

  • 2 leeks, sliced

  • 2 stalks celery, chopped

  • 1 large yukon gold potato, peeled and chopped

  • 1 head roasted garlic*

  • ¼ cup fresh dill, chopped

  • ½ can coconut milk

  • 1 tsp garlic powder

  • Zest ½ lemon

  • 2 TBSP fresh lemon juice

  • 2 tsp salt

  • 1 tsp lemon pepper

  • Prosciutto, crisped for garnish (optional)


  1. Heat a dutch oven or stock pot to medium heat. Add some olive oil into the pot and heat until shimmering. Add in your leeks and celery and season with salt and pepper. Saute until soft, about 4-5 minutes.

  2. Add your potato, asparagus pieces, dill and lemon zest. Saute for another 3 minutes, or until bright green.

  3. Add FOND Bone Broth and roasted garlic. Bring soup to a boil. Lower to a simmer and cover. Let simmer for 30-45 minutes to allow flavors to meld.

  4. Put soup mixture into a blender (after soup has cooled) or use an immersion blender to puree. Add coconut milk, lemon juice, garlic powder, salt and pepper. Blend until smooth!

  5. Season to taste with additional lemon pepper. Top with crisped prosciutto!


  1. Set your oven to 400 degrees. Peel about half of the outer skin off the outside of the garlic bulb, making sure to leave the full head intact.

  2. Trim the top of the head off of the bulb (about 1/4 of an inch) to expose the cloves.

  3. Drizzle olive oil over the exposed tops of the garlic. Be generous. Sprinkle the top of the garlic with salt and pepper.

  4. Wrap the entire bulb in aluminum foil. Cover the baking dish with foil tightly. Bake for 50 minutes.

  5. Remove from the oven and remove foil cover. Place back into the oven for 5-10 minutes, or until the cloves begin to get browned. Let cool and set aside.