Alfie Cooks

1: Preheat the oven or airfryer to 200 degrees Celsius. Place the beetroot on a roasting tray, season with salt, pepper, and drizzle with oil. Slice the top off the garlic bulb, season, and drizzle with oil, then cover in foil. Roast for 30-40 minutes, or until the beetroot is tender and the garlic is softened.

2: Dice the potato, carrot, and onion. In a large saucepan, warm a good glug of olive oil. On medium-high heat, sauté the vegetables with a large pinch of salt until softened, about 15 minutes. Mince the ginger and add, cooking for a further minute.

3: Peel the beetroot by placing it in cold water. Slice into chunks, then add to the pan. Squeeze out the roasted garlic.

4: Prepare your vegetable stock, then pour it over the vegetables (this should cover them). Bring to a boil, then simmer for 10 minutes before blending until smooth, adding the cream if using and more stock to adjust for consistency. Season to taste.

5: For the garnish, finely dice the chives and chilli, then mix with salt, pepper, and extra virgin olive oil. To serve, ladle the soup into bowls, swirl cream on top, drizzle with chilli-chive oil, and serve with toast.