Leek and Pea Soup with Basil
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.