Begin by heating the coconut oil in a large pan. Add the diced onion, cover the pan and sweat the onion for five minutes until it softens and turns golden.

Add the peas, stock, and yogurt to the cooked onion. Bring the whole lot up to boiling point then turn down the heat and cover the pan again.

Add the fresh mint and cook for a further five minutes, stirring frequently.

Blend the remaining soup using a blender, or in a food processor until smooth.

Season to taste.