4 medium zucchini

1 clove garlic

1/2 leek finely sliced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 bunch fresh coriander finely chopped

3 cups vegetable stock

1 cup frozen peas, thawed

1/3 cup mint leaves

1/2 lime juiced

Freshly ground pepper to taste

1/3 cup non-fat organic yoghurt

Plus 6 cooked chestnuts if desired

Heat olive oil in a fairly large saucepan. Add leek, garlic, ground cumin and coriander and cook until tender. Add the zucchini and lightly brown.

Pour in the stock and add the chopped fresh coriander. Bring to boil, reduce heat and simmer for 10 minutes. Add the peas and cook a further two minutes. Remove from heat and cool slightly. Purée soup.

For the minted yoghurt, simply combine yoghurt, finely sliced mint leaves, lime juice and pepper.

To serve, reheat soup and serve in bowls with a swirl of minted yoghurt.

I also sometimes add some freshly cooked chestnuts (roughly chopped up) on top of the yoghurt…gives a very pleasant crunch!