Place the bacon, onion, the bay leaf, thyme, the garlic bulb, carrot, celery, vinegar and water in a large saucepan over a high heat. Bring to the boil.

Reduce heat and cook for 1 hour or until the bacon is well cooked. It should be falling apart. Remove the bacon and set aside to cool.

Strain the stock and set it aside to use later. Discard the vegetables. Trim the skin and any fat from the bacon and discard.

Using two forks shred the meat, set aside. Heat the oil in a large saucepan over a high heat. Add the onion and garlic and cook for 3-4 minutes or until softened.

Add the potatoes and 1½ litres of the reserved stock, bring to the boil. Then reduce the heat and allow to simmer for 15 minutes or until the potatoes are tender. Add the peas and cook for another minute or two.

Remove from the heat and add the watercress, spinach or rocket and half the mint. Blend the soup. Add the shredded ham.

Divide the soup between six bowls and top with the remaining mint and a swirl of yogurt. Serve along with some crusty bread.

Serving Suggestions

Serve with some crusty bread.