Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the onion and carrot. Scrub and trim the beetroot (no need to peel it unless you prefer to – see our tip for stain-free beetroot prep) and chop it into 2cm pieces. Tip the veg into a large roasting tin. Drizzle with 1 tbsp olive oil and slide into the oven to roast for 30 mins, till soft.

Meanwhile, finely shred the kale, discarding any tough or dry stems. Peel and finely grate 1 garlic clove and zest the lemon.

Warm a deep frying pan or wok on a high heat for 1-2 mins. Add ½ tbsp olive oil and the kale and fry for 2 mins, stirring. Add the garlic and lemon zest with a pinch of salt. Tip in the pumpkin seeds and 1 tsp cumin seeds and fry, stirring, for 2 mins till the seeds are popping and toasted and the kale has crisped up. Tip into a bowl.

Peel and grate or crush the remaining garlic clove. Halve the chilli and flick out the seeds. Finely chop the chilli. Fill and boil your kettle.

Remove the veg from the oven. Add ½ tbsp olive oil to the empty frying pan along with the garlic and chilli. Fry for 1 min. Add the roast veg and pour in 800ml boiling water. Add a pinch of salt, bring to a bubble then take off the heat.

Blitz the soup smooth with a hand-held blender, or in a blender, then taste and add salt or pepper if you think it needs it. Squeeze in some lemon juice to taste. Ladle the soup into warmed bowls. Top with the crispy kale and toasted seeds, and crumble over the feta to serve.