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
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