Sauté the leek and onion over a medium-low heat with a little extra-virgin olive oil. When they’ve turned golden brown, add the cubed carrot, courgette, red pepper, celery and tomato and gently fry for a few more minutes over a medium heat.
Add the water (you can use vegetable or chicken stock if you like) and leave to boil over a medium heat for about 10 to 15 minutes.
Add the noodles and cook for a few more minutes. Add some of your favourite herbs at the end (we recommend a pinch of coriander).