Thinly slice the celery sticks. Roughly chop the tomatoes. Peel and thinly slice the garlic. Warm a large pan on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the chopped veg and garlic to the pan with a good pinch of salt. Fry for 7-8 mins, stirring regularly, till softened.

Meanwhile, scrub and trim the beetroot, then chop them into small chunks (see our beetroot tip, overleaf). Halve the chilli and flick out the seeds for less heat (save them and you can add them later if you like). Fill and boil the kettle.

When the celery and tomatoes have cooked for 7-8 mins, add the beetroot and chilli to the pan. Stir for 1 min. Pour in 800ml hot water from the kettle and pop on a lid. Simmer for 25 mins till the beetroot are tender when pierced with a knife.

While the soup is simmering, finely grate the zest from the lemon. Cut the lemon in to wedges.

When the soup has cooked for 25 mins, blend it smooth using a stick blender (or ladle it in batches into a blender and blitz). Stir in the lemon zest and 1 tbsp Worcester sauce. Squeeze in a wedge of lemon. Taste the soup and add more lemon juice or salt, or some pepper if you think it needs it. For more heat, add some of the chilli seeds.

Ladle the soup into 2 warm bowls and top each with 2 tbsp soured cream, and a crack of black pepper. Serve with a lemon wedge for squeezing.