Leek & Pea Soup with Basil

Serves: 4

Prep: 5 mins

Cook: 15 mins

Ingredients

2 tsp. coconut oil

3 ³⁄₄ cups (400g) leek, chopped

4 cups (1L) water

2 vegetable low sodium stock cubes

3 cups (450g) garden peas

³⁄₂ cup (15g) fresh basil, chopped

1 ³⁄₄ cup (150g) vegan feta, crumbled (Optional)

Nutrition Key

Kcal	Fats	Carbs	Protein
212	5g	30g	11g

*nutrition per serving

Directions

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

2. 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. 

3. Divide the soup over 4 bowls and sprinkle with the crumbled vegan cheese (optional) and the rest of the basil to serve. Season with freshly ground pepper (optional).