Spray a large saucepan with frylight, heat over a medium heat and then pop the leeks, garlic and lemongrass paste in and gently fry with a generous pinch of sea salt for a few minutes until the leeks soften.

Add the grated carrots and chopped coriander and stir to combine and cook gently for a few more minutes. Add the vegetable stock, pop the lid on and allow to simmer for 15 minutes.

Remove from the heat and then blitz in the blender in batches until smooth. Stir in the black beans and reheat the soup when ready to serve.

Divide between four bowls and spoon a little quark on the top and a scattering of freshly chopped mint or coriander.

Pre-heat the oven to 200C/180C fan/gas 6.

Cut the wraps into triangles, lay out on a baking sheet and spray with frylight, turning over and spraying again. Then sprinkle the chips with a dusting of coriander and sea salt.

Bake on the top shelf of the oven for around 5 minutes until crisp. Be careful as they easily burn! Serve in little bowls for people to dip in their soup.