Heat the olive oil in a large pot. Add the onions, potato and garlic and fry for 2-3 minutes.
Add the stock, bring to the boil and then turn down to a simmer for 10 minutes until the potato is soft.
Add the peas and simmer for 3 minutes, then remove the pot from the heat.
Stir in the mint, sugar, lemon juice and most of the yoghurt. Leave to cool for a few minutes then blend, adding salt and pepper to taste.
Garnish with a dollop of the remaining yoghurt, a few whole peas and a little chopped mint.
Re-heat to serve or eat cold as an al-fresco option.Serving Idea:
With grilled ciabatta or baguette slices topped with goats cheese or parmesan shavings and a drizzle of olive oil.
Reprinted with permission of Sarah Graham
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