For the soup, sweat the leeks and garlic in olive oil in a Le Creuset 20cm Stainless Steel Professional Deep Casserole for 5 minutes. Add the potatoes and turnips and sautÉ for a further 5 minutes before ladling over just enough warm vegetable stock to cover the vegetables. Simmer for 45 minutes or until the vegetables are tender. Remove from the heat and leave aside to cool.

Blend in a food processor with the crÈme fraiche until smooth, adding more stock if too thick. Pour back into your cleaned casserole and heat to warm through. Season to taste.

For the roasted vegetables, preheat the oven to 200°C. Arrange the beetroots and carrots on a baking tray with olive oil and seasoning, and roast for 10 minutes. Then add the turnips and radishes and roast for a further 10 - 15 minutes until just cooked through.

For the kale chips, remove the stalks and toss the leaves in olive oil and salt. Arrange each leaf separately on a baking tray and roast for 5 - 10 minutes until crisp.

Fold the roast baby vegetables into the creamy base of your soup, serve with cooked quinoa and top with crispy kale chips. Drizzle with extra virgin olive oil and a squeeze of lemon juice.