Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the onion and carrot. Trim the beetroot and chop into 2cm chunks. Roughly chop the tomatoes. Tumble them all into a roasting tin. Drizzle over 1 tbsp oil. Slide into the oven to roast for 30 mins, till all the veg is soft.

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

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

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

Remove the veg from the oven and set aside. Using the pan you cooked the kale in, add ½ tbsp oil to the pan then add the garlic and chilli. Fry for 1 min. Tip in the roasted veg and pour in 800ml hot water from the kettle. Add a pinch of salt and bring to a bubble. Take off the heat.

Blitz the soup till smooth with a stick 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 a good handful of the crispy kale and seeds, and crumble over the feta to serve.