Serves 4

• 2 tsp. coconut oil

• 3 ¼ cups leek, chopped

• 4 cups water

• 2 vegetable stock cubes

• 3 cups peas

• ½ cup fresh basil, chopped

• 1 ¼ cup light feta, crumbled

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 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.