Peel and finely chop the onion. Peel and grate or crush the garlic. Place a large pan on a medium heat and pour in 1 tbsp olive oil. Add the onion with a pinch of salt and fry, stirring often, for 6 mins till glossy and lightly browned.

While the onion fries, scrub and trim the beetroot (no need to peel it unless you want to) and finely chop it (see our tip, overleaf, for stain-free beetroot prep). Scrub and chop the potato into small chunks. Fill and boil your kettle.

Add the garlic to the onions with 2 tsp ground cumin. Fry, stirring, for 1 min. Add the beetroot and potato to the pan and stir. Pour in 1 ltr boiling water and pop on a lid. Simmer for 30-35 mins till the beetroot is tender when pierced with a knife.

While the soup simmers, finely grate the zest from the lemon. Set aside.

When the beetroot is tender, add the tahini to the pan. Use a hand-held blender to blitz the soup till smooth, or ladle it into a blender and blitz.

Stir in the lemon zest and squeeze in a little juice. Taste and add more lemon juice, salt or pepper if you think it needs it. Ladle the soup into warm bowls. Drizzle 1 tsp olive oil over each serving and sprinkle with ½ tbsp dukkah each to serve.