1.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.
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 cheese and the rest of the basil to serve. Season with freshly ground pepper

2 tsp. coconut oil
3 ¼ cups (400g) leek, chopped
4 cups (1L) water
2 vegetable stock cubes
3 cups (450g) garden peas
½ cup (15g) fresh basil, chopped
1 ¼ cup (150g) light feta, crumbled

Serves 4