Easy recipe Chilled Pea, Mint Yoghurt Soup

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about one tbsp oil about one onion, chopped about one potato, chopped about four cups chicken stock five hundred g frozen minted peas about one cup Greek-style yoghurt mint leaves, to serve Heat oil in a large saucepan on medium. Cook onion for five mins, or until softened. Add potato and stir to coat. Increase heat to high, add stock and bring to boil. Reduce heat to low and simmer for fifteen mins, or until potatoes are tender. Add peas and simmer for five mins. Chilled Pea, Mint Yoghurt Soup. Season to taste. Chilled Pea, Mint Yoghurt Soup. Using a stick blender, blend soup until smooth. Strain, discarding solids. Refrigerate soup until cold. Chilled Pea, Mint Yoghurt Soup. Stir through yoghurt and transfer to a container. Serve topped with mint leaves. . Chilled Pea, Mint Yoghurt Soup.