Caldo de Pollo con Verduras (Mexican Chicken and Vegetable Soup)

• 1 medium White onion
• 4 cloves Garlic
• 8 pieces Chicken drumsticks, bone-in, skin-on
• 2 tsp Fine sea salt
• 3 medium Carrot
• 2 large Russet potato
• 300 g Green cabbage
• 1 large Courgette
• 2 pieces Lime
• 20 g Fresh coriander

1. Halve the onion and lightly crush 2 garlic cloves. Put them in a stockpot with the chicken drumsticks, 1 tsp of the fine sea salt, and 2 l water.
2. Bring to the boil, then reduce to a gentle simmer and skim off any foam. Simmer for 35 minutes, or until the chicken is cooked through and the broth tastes savoury.
3. Meanwhile, peel and cut the carrot and russet potato into chunky pieces. Cut the green cabbage into bite-size pieces, and cut the courgette into thick half-moons; finely chop the remaining garlic.
4. Add the carrot and potato to the pot and simmer for 10 minutes. Add the cabbage and simmer for 8 minutes, then add the courgette and simmer for 5 to 7 minutes until all the vegetables are tender but still distinct.
5. Stir in the chopped garlic and the remaining 1 tsp fine sea salt, then simmer for 2 minutes. Take off the heat and squeeze in the juice of 1 lime.
6. Finely chop the fresh coriander. Ladle the soup into bowls and serve with the remaining lime cut into wedges, plus coriander scattered over the top.

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