Leek and Pea Soup with Basil

What you need:

• 2 tsp. coconut oil

• 14 oz. (400g) leek, chopped

• 2 cups (1L) water

• 2 vegetable stock cubes

• 16 oz. (450g) garden peas

• 0.5 oz. (15g) fresh basil, chopped

• 3.5 oz. (150g) light feta, crumbled

What you need to do:

For this delicious leek and pea soup with basil recipe, 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.