• Cut the leek in half lengthways and wash away any dirt

• Cut the leek into long strips. Cut the strips into pieces around 3cm long. Put it in the saucepan

• Put the saucepan on the stove on a medium heat 

• Add the oil to the saucepan 

• Remove the top and bottom from the courgette (and put them in the bin) and cut into three pieces. 

• Stand the courgette pieces up on your chopping board and cup down into four slices and then four times the other way to create strips. 

• Cut courgette strips into cubes, add it to the saucepan

• Cook the courgette and leek for 2-3 minutes

• Cut the tomatoes into quarters and then in half again so you have eight pieces

• Add the tomatoes and chicken stock and bring to a boil

• Break the spaghetti four times (keep your hands close together) and add to the saucepan

• Add the tomato puree and bring the soup back to the boil

• Cook for 8 minutes

• Add the frozen peas and cook for a further 5 minutes

• Add a pinch of pepper and serve

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