Cut the onion in half through the root, peel and thinly slice into half moon shapes. Peel and finely slice two-thirds of the garlic, peel and grate the remaining third (or use a garlic press if you have one).

Heat a splash of oil in a saucepan over medium-low heat. Once hot, add your onion and sliced garlic. Cook for about 10-15 mins, stirring occasionally, until soft. Tip:Add a splash of water if they start to catch. Your onion should be very soft and lightly golden when done

While your onion and garlic are cooking, roughly chop the mint and parsley. Cut the spring onion in half lengthways and finely chop - use both white and green parts.

When your onion is soft, add the turmeric, chilli flakes (go easy on the chilli if you don’t like spice!), a pinch of salt and a good grind of black pepper to your onion mixture and cook for 1 minute. Drain and rinse the mixed beans and add to the pan, turn the heat up to medium and cook for 2 mins. Add the flour and cook for another 2 mins, stirring frequently.

Add your mint, parsley, spring onion, baby spinach, vegetable stock pot and water (amount specified in the ingredient list). Raise the heat to high and bring to the boil, then reduce the heat and simmer for 15 mins, stirring occasionally.

While your soup is simmering, juice half the lemon and add to a small serving bowl. Mix in the Greek yoghurt, a pinch of salt and some of your grated garlic. Tip:The amount you add depends on how garlicky you like things!

Preheat your grill to high, cut the ciabatta in half and grate the smoked cheese. Grill your ciabatta on one side for 30-60 seconds, then remove, turn over, cover with your cheese and grill until your cheese is melted and bubbling. Remove from your grill and slice each ciabatta into quarters.

Taste your soup and add salt and blackpepper if necessary, then serve garnished with big dollops of your garlicky lemon yoghurt and your smoked cheese ciabatta for dipping.