LEEK AND PEA SOUP WITH BASIL

Serves: 4
Prep: 5 mins
Cook: 15 mins

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Nutrition per serving:

212 kcal
5g Fats
30g Carbs
11g Protein

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   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) light feta, crumbled

  What do 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.