Instructions: Slowly soften the onion in the butter till translucent. Add the sprigs of mint, courgettes and diced potato. Cook over a low heat 5-10 minutes, very gently.

Remove the mint sprig and add the chicken stock. Bring to the boil and simmer till the potato is soft.

Cool then liquidise the soup and pass through a fine sieve.

Ladle into bowls and chill till needed. Stir in some chopped mint and garnish just before serving with a swirl of yogurt .

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