Serves 4. Prep 5 minutes, Cook 15 minutes.

WHAT YOU NEED;

• 2 tsp. coconut oil
• 3 1⁄4 cups (400g) leek, chopped
• 4 cups (1L) water
• 2 vegetable stock cubes
• 3 cups (450g) garden peas
• 1⁄2 cup (15g) fresh basil, chopped
• 1 1⁄4 cup (150g) feta, crumbled

WHAT YOU NEED TO DO;

Heat the oil in a large saucepan and cook the leek for 2 minutes.
Add the water and the stock cubes. Bring to the boil and cook for a
further 5 minutes.

Add in the garden peas and cook for another 2 minutes. Put three-
quarters of the basil into the soup, turn off the heat and puree

with a hand blender until smooth.
Divide the soup over 4 bowls and sprinkle with the crumbled
cheese and the rest of the basil to serve. Season with freshly
ground pepper.