Chop the garlic and onion and fry in the olive oil until soft

Add the peas and the vegetable bouillon and enough water to cover the peas

Bring to the boil then turn down the heat to simmer for around 10 minutes

Chop the mint, leaving a few leaves aside to serve

Add the mint to the pan and cook for 2 minutes

Use an immersion (or regular) blender to puree the soup

Serve hot and place the yogurt on top with some of the mint leaves