LEEK AND PEA SOUP WITH BASIL
Prep: 5 mins
Cook: 15 mins
Nutrition per serving:
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.