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).