Soups are delicious in summer too and the mint in this recipe gives it a refreshing lift.
Prepare spring onions and thinly slice.
Melt butter in a large pan/ casserole over a medium heat, add spring onions and fry gently for 1-2 minutes.
Add peas, mint/ mint sauce, milk and stock, bring to the boil and simmer for 5 minutes. Adjust seasoning.
Blend with hand blender or in food processor. (Can be sieved at this stage if you want a smoother soup)
Serve into bowls. Garnish with natural yogurt and mint.