
leek, potato & herbed chicken soup
4
Karen Chau of Heal'r
Directions
- 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.
- In a large pot, sauté the leek and garlic with Lime Pressed EVOO until fragrant.
- Add in the ground cumin and soup mix, then stir well until evenly coated in the olive oil.
- Gently add in the potatoes and bone broth along with some water if needed. Simmer until the grains are soft and cooked through.
- Season to taste with pink lake salt, pepper and coconut sugar.
- Whilst the soup is cooking, pan fry the marinated chicken thighs until cooked and set aside to rest.
- Once the soup is cooked, blend smoothly in a blender.
- Serve in a bowl, topped with sliced chicken pieces, a drizzle of Lime Pressed EVOO and cracked black pepper.