Method

1. Put the oil into a large pot and place on a medium high heat. Add the leek, whole garlic cloves and fry for 2 – 3 minutes, stirring frequently until they turn golden.

2. Add the zucchini slices, 2 tsp salt and lots of pepper and continue to cook for 3 minutes, stirring continuously, until starting to brown.

3. Add in the stock, along with 500ml of water and bring to the boil on a high heat. Cook for 7 minutes, until the zucchini is soft but still bright green.

4. Add the peas, stir through for 1 minute, then add the basil. Remove from heat and using a stick blender, blitz until smooth and vibrant green. Alternatively, you can blitz in batches with a blender. Allow the soup to cool first.

5. When ready to serve, divide the soup into serving bowls and top with the feta and lemon zest. Finish with a good grind of pepper and a drizzle of oil.