2 tablespoons olive oil 600 g/1 lb 5 oz shelled peas
3 potatoes, diced 2 leeks, trimmed and chopped
2 tablespoons natural yogurt 6 fresh mint leaves
4 thin bread slices, crusts removed, toasted juice of 1/2 lemon, strained salt


1.Heat the olive oilina saucepan, add thepeas, potatoes and leeks and cook for 1 minute.
2. Pour in 1 litre/ 1 3/4 pints water and cook for 20 minutes until the vegetables are tender. Reserve 1 tablespoon of the peas.
3.Transfer the rest of the mixture to a food processor and process to a purée, then return to the pan and reheat.
4.Add the reserved peas and season with salt to taste. Stir in the yogurt, add the mint leaves and pour into a soup tureen.
5.Serve with the slices of toast sprinkled with the lemon juice.

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