Peel and thinly slice the onions. Warm a large pan on a medium heat for 1 min. When warm, drizzle in 1 tbsp olive oil and add the onions and cinnamon stick with a pinch of salt. Cook on a low heat for 15 mins, stirring regularly, till the onions are soft but not coloured.

While the onions cook, peel the turmeric and finely grate it (see our tip for stain-free veg prep, overleaf). Peel and coarsely grate the beetroot. Peel and finely grate or crush the garlic.

Finely chop the mint leaves, and the chervil stalks and leaves. Wash the spinach with plenty of cold water, then finely slice it, trimming and discarding any dry ends. Fill and boil your kettle.

When the onions have cooked for 15 mins, add 1 tsp caster sugar and cook for 2 mins. Add the garlic and turmeric and cook for 1 min, stirring. Add the beetroot to the pan. Pour in 1 ltr boiling water and stir. Cover and simmer for 10 mins.

Meanwhile, tip 2 heaped tbsp yogurt into a small bowl and stir through 1 tsp salt.

When the soup has cooked for 10 mins, juice in the lemon and add the spinach. Add all but a few of pinches of the chopped herbs. Stir to mix, then taste the soup and add some salt or pepper if you think it needs it – remember the yogurt is salty.

Ladle the soup into a couple of warm bowls. Top with a dollop of the salted yogurt each and garnish with the reserved herbs to serve.