Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim your beetroot and scrub them. Chop into small chunks. Trim the leek, rinse out any dirt and thickly slice. Trim the celery and thickly slice. Tumble the veg into a roasting tin. Drop on the whole, unpeeled garlic cloves. Drizzle over 1 tbsp olive oil. Add a good pinch of salt and pepper and toss well. Slide into the oven to roast for 20 mins.

After 20 mins, remove the tray from the oven and pluck out the garlic cloves. Turn the veg over and return to the oven for a further 25 mins.

While the veg is roasting, finely grate the turmeric (no need to peel). Roughly chop the parsley stalks, setting the leaves to one side.

Fill and boil the kettle. Remove the tray from the oven.The beetroot should be tender when pierced with sharp knife. Place the roasting tray on a medium heat on the hob and pour in 600ml hot water from the kettle (alternatively, transfer everything to a large pan). Pour in the tin of coconut milk. Squeeze in the roasted garlic flesh. Add the turmeric and parsley stalks. Simmer for 10 mins.

When the soup has simmered for 10 mins, turn off the heat. Using a stick blender, blitz till smooth. Alternatively transfer to a blender in batches.

Taste the soup and add more salt or pepper if you think it needs it. Ladle the soup into warmed bowls and top with the mised seeds and parsley leaves.