Spicy pea soup with mint

All Dutch people and maybe even some outside of Holland, know 'snert'. A Dutch pea soup. Thick, hardy and filling with salty pork belly and smoked sausage. A real winter dish and perfect for cold days. This... Is not snert. This is a spicy pea soup with mint and a savory yoghurt with balsamic tomatoes. Sorry for my misleading intro 😇 Ingredients soup: • 750 ml vegetable broth • 1 white onion • 3 garlic cloves • 1 or 2 green chillies (to your own taste) • 500 gram frozen peas • smokey bacon • juice of half a lime • salt and pepper • leaves of 6 mint stalks • Ingredients yoghurt: • 1 cup cherry tomatoes • 1 cup Greek style yoghurt • 2 garlic cloves • 1 small challot • splash balsamic vinegar • chilli pepper flakes • salt and pepper • 1. Start with frying your bacon and set aside. 2. Slice your white onion, 3 garlic cloves and chilli pepper into big chunks. Saute in a large pan. As soon as it starts to brown slightly, add the broth. 3. As soon as the broth is slightly boiling, add 450 gram of the peas. Cook until they are soft. Add the mint leaves. Blend with a kitchen machine until smooth. (You can choose to sift the soup, I did not). 4. Add the other 50 gram of peas to the soup and simmer until also these peas are cooked. Add the cooked bacon bits and lemon juice. 5. Put some oil in another small pan and add the shallot (finely sliced) and other 2 garlic cloves (also finely chopped), together with the chilli flakes. 6. Add the tomatoes and wait until they start to burst. Add salt and pepper. Add the balsamic vinegar and wait until it starts to thicken. Carefully scoop the tomatoes in the middle of the bowl of yoghurt. Add some of the yoghurt and tomatoes to your bowl of pea soup, but don't stir, so you can clearly taste both flavours and let them mix in your mouth. Of course this is optional! Both are great on their own, also with a nice piece of bread! Enjoy!