Place the olive coconut oil in a large saucepan.
Saute the leek and garlic over a medium heat for a few minutes.
Add the courgette and cook for about five minutes.
Add the peas and the stock and bring to the boil.
Reduce the heat, add the thyme, nutmeg, bay leaves and salt and pepper to taste.
Cook for another five minutes.
Remove the bay leaves and blend until smooth.