Heat 1 tablespoon of olive oil in a saucepan and fry the onion gently until transparent – about 3-4 minutes. Add the water and stock powder and bring to the boil.
Add the frozen peas and bring back to the boil, then remove from the heat immediately. Transfer to a blender and blend until smooth.
Mix the remaining oil with the ground cardamom and chopped mint. Add to the soup in the blender and blend again until combined. Return the soup to the saucepan and reheat until piping hot. Season to taste. Serve at once, garnished with natural yogurt and a few fresh mint leaves.
Tip: Frozen peas retain more nutrients than fresh ones, as they are frozen shortly after harvesting. If you are intolerant to dairy products, or if you are cooking for vegans, omit the yogurt.
