leek, potato & herbed chicken soup

Read more about our Mount Zero Hero, Karen Chau in our blog section!

Author

Karen Chau of Heal'r

Servings

4

Ingredients

• 4 organic chicken thighs, deboned
• 1 ½ tsp ground black pepper
• Mount Zero Pink Lake Salt, to taste
• 2 cloves of garlic, crushed and finely diced
• Drizzle of Mount Zero Lime Pressed Extra Virgin Olive Oil
• Mount Zero Lime Pressed Extra Virgin Olive Oil
• 1 large leek, finely sliced (just the white stalk section)
• 4-5 cloves of garlic crushed and finely diced
• 1 tsp ground cumin
• ½ - 1 cup Mount Zero Biodynamic Soup Mix
• 3-4 large potatoes, skinned and cut into cubes
• 1 litre bone broth
• 1-2 cups water, if needed to thin out
• Mount Zero Pink Lake Salt, to taste
• 1-2 tsp ground black pepper, to taste
• 1 tbsp coconut sugar, to taste

Directions

1. Marinate the chicken thighs with the ground black pepper, salt, garlic and a good coating of Lime Pressed EVOO. Sit it in the fridge to marinate for at least two hours.
2. In a large pot, sauté the leek and garlic with Lime Pressed EVOO until fragrant.
3. Add in the ground cumin and soup mix, then stir well until evenly coated in the olive oil.
4. Gently add in the potatoes and bone broth along with some water if needed. Simmer until the grains are soft and cooked through.
5. Season to taste with pink lake salt, pepper and coconut sugar.
6. Whilst the soup is cooking, pan fry the marinated chicken thighs until cooked and set aside to rest.
7. Once the soup is cooked, blend smoothly in a blender.
8. Serve in a bowl, topped with sliced chicken pieces, a drizzle of Lime Pressed EVOO and cracked black pepper.