Soften the shallot in the oil for 8 minutes or so over a low to medium heat

Stir in the diced courgette and cook for a minute or so

Pour in the water and stir through the bouillon or stock cube. Bring to the boil then add in the peas

Cook for 2-3 minutes, then add in the mint, saving two sprigs for a garnish

Cook for a further minute, then blend with a stick blender

Adjust seasoning, adding salt and pepper as necessary

serve with a teaspoon of greek yoghurt in each bowl, garnished with a fresh mint sprig