Leek, Potato & Herbed Chicken soup

For the chicken

4 organic chicken thighs, deboned

1½ teaspoons ground black pepper

1 teaspoon Mount Zero Pink Lake Salt with Sea Kelp

2 cloves of garlic, crushed and finely diced

Mount Zero Lime Pressed Extra Virgin Olive Oil

For the soup

4-5 cloves of garlic crushed and finely diced

1 large leek finely sliced (just the white stalk section)

Mount Zero Lime Pressed Extra Virgin Olive Oil

1 teaspoon ground cumin

3-4 large potatoes, skinned and cut into cubes

½ - 1 cup Mount Zero Biodynamic Soup Mix

1 litre bone broth  

1-2 cups water if needed to thin out

Mount Zero Pink Lake Salt with Sea Kelp (to taste)

1-2 teaspoons ground black pepper (to taste)

1 tablespoon coconut sugar (to taste)

1.    Marinate the chicken thighs with the ground black pepper, salt, garlic and a good coating of Mount Zero Lime Pressed Extra Virgin Olive Oil. Sit it in the fridge for at least two hours for full flavour.

2.    In a large pot, sauté the leek and garlic with Mount Zero Lime Pressed Extra Virgin Olive Oil until fragrant. Adding in the ground cumin and Mount Zero Biodynamic Soup Mix. Stir well until evenly coated in the olive oil.

3.    Gently add in the potatoes and bone broth. Adding some water if needed. Simmer until the grains are soft and cooked through. Season to taste with the salt, pepper and coconut sugar.

4.    Whilst the soup is cooking, pan fry the marinated chicken thighs until cooked, set aside. Slice the chicken into pieces when ready to serve.

5.    Once the soup is cooked, blend smoothly in a blender. Serve in a bowl, topped with the chicken pieces, a drizzle of Mount Zero Lime Pressed Extra Virgin Olive Oil, cracked black pepper and herbs, if desired.