Fusilli with vegetables soup

• Cooked spaghetti.

For the spaghetti with vegetables:

• Make a vegetable stock.
• For the sauce:
  • Chop the onion into julienne and the leek and the carrot into half moons.
  • Sauté starting with the hardest vegetables first, then add flour, sauté and add the vegetable stock.
  • Let boil, blend, then add salt if required and add the tomato sauce.
• For the garnish:
  • Chop the onion into brunoise, the mushrooms into quarters and the peppers, carrots and courgettes into cubes.
  • Sauté starting with the hardest vegetables first (onion, carrot, green pepper, mushroom and courgette).

HOW TO SERVE

• Add the garnish and the sauce to the pasta, then mix well.
• Heat up in the oven.