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Serves: 4

Prep: 5 mins

Cook: 15 mins

WHAT YOU NEED

• 2 tsp. coconut oil

• 3 . cups (400g) leek, chopped

• 4 cups (1L) water

• 2 vegetable stock cubes

• 3 cups (450g) garden peas

• . cup (15g) fresh basil, chopped

• 1 . cup (150g) light 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.