For the soffrito (makes 4 x 350g portions)

Use a food processor to chop the vegetables and garlic, blitzing one vegetable at a time until finely chopped before adding to a large saucepan with the olive oil.

Season with a generous pinch of salt, stir to combine, cover with a lid and sweat over a low heat for 30 minutes, stirring occasionally, until softened. Remove the lid for the last 5 minutes of cooking to allow some of the liquid to evaporate.

Cool and divide into four equal portions (roughly 350g each), either in a storage container or freezer bag. The soffritto will keep in the fridge for up to 5 days and can be frozen for up to 3 months; simply remove from the freezer the night before you intend to use it and defrost in the fridge.

For the soup

Put the ginger, chilli flakes, soffritto, beetroot, miso and balsamic vinegar in a medium saucepan with 700ml water. Heat until simmering, then cover with a lid and cook for 10 minutes.

Using a hand-held blender blitz until smooth, then stir in the sauerkraut and season with salt and pepper.

Serve topped with a swirl of yoghurt and mixed seeds and a drizzle of olive oil, if you wish.