Chop your leek and set aside
Removes stalks and chop the parsley and set aside
Crush the garlic and set aside
Heat the oil in a frying pan
Add the garlic and leek and fry until lightly browned
Transfer the garlic and leek to a large saucepan
Add your vegetable stock, peas, parsley and thyme
Stir your coconut milk well and add to the pot
Stir all ingredients well and bring to the boil
Reduce the heat, put on a lid and allow to simmer for 8-10 min
Using an immersion blender (or transfer to a large blender) blend for 2-3 minutes until you achieve a smooth and thick mixture
Serve with wholegrain brown bread