Heat sauce pan on the stove top, add olive oil and fry off chopped onion until soft

Add garlic paste, peas and chopped zucchini

Fill with water until veggies are just covered, add chicken stock. Place lid over pot and simmer until veggies are soft and tender

Add the avocado chopped into warm soup for 1 minute to heat. Remove pot from heat and use a hand held blender to puree the veggies

Serve in a bowl with top with 1tbsp of natural yogurt and mint to decorate