Leek and Pea Soup with Basil

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By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

Serves 4

  • 2 tsp. coconut oil

  • 3 ¼ cups leek, chopped

  • 4 cups water

  • 2 vegetable stock cubes

  • 3 cups frozen 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 5 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.

BlogRhonda Watson