Pea, lettuce & mint soup

Cook ¼ brown onion (finely chopped) in a saucepan with 1 tsp olive oil until softened. Add ½ garlic clove (crushed) and ¼ iceberg lettuce (shredded) and cook, stirring, until lettuce has just wilted. Add 1 chicken stock cube, 1 cup water and 100g potato (chopped) and bring to the boil. Simmer, uncovered, until potato is tender. Add ¾ cup frozen peas and 1 tbs finely chopped fresh mint and cook for 2 minutes. Blend or process soup until smooth. Add 2 tbs skim milk and cook until heated through. Top with 1 tbs no-fat Greek-style yoghurt and serve with 1 x 35g slice high- fibre wholemeal bread (toasted).