Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin in the oven to heat up. Peel the beetroot. Chop into chunks around 2cm thick. Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Roughly chop the leek.

Put the veg in a large bowl. Season with a little pepper. Gloss with 1 tbsp olive oil. Transfer to the warmed roasting tin and roast for 40 mins or till the veg are tender.

While the veg roast, peel and finely chop or crush the black garlic and scoop it into a heatproof jug. Add the brown rice miso paste. Fill and boil your kettle, then pour 800ml hot water to the jug. Stir to dissolve the miso paste.

Put a dry frying pan on a medium heat. Tip in the sesame seeds and toast for 2-3 mins till golden. Tip into a bowl and set aside. Pixk the mint leaves off their sprigs and finely slice them.

When the beetroot are tender, take the tin out of the oven. You can pour the stock into the tin and add half the sesame seeds, then use a stick blender to blitz the veg and stock together. Or, spoon the veg into a blender, add the sesame seeds and stock and blitz till smooth.

If the soup is too thick, add a splash more water. Taste and adjust the seasoning, adding a pinch of salt and pepper if you think it needs it. ladle the soup into warm bowls and sprinkle over the remaining sesame seeds and the mint leaves to serve.