1 Heat the oil in a large pan, add onion, garlic, potato and cumin and cook for 5 minutes. Then add the peas, mint and stock and bring to the boil. Cover and simmer for 15 minutes until potato is tender.

2 Purée the soup in a blender until smooth and return to the pan. Add the lemon juice and season to taste, then reheat.

3 Ladle into serving bowls, swirl yogurt into each serving and garnish with fresh mint.

If there isn't any fresh mint around, minted frozen peas work equally well in this soup. Or, as alternative to the peas, blend the freh mint with the frozen broad beans.

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