Part fill and boil your kettle. Tip the dried porcini mushrooms into a heatproof jug then pour over enough hot water from the kettle to cover them. Leave to soak for 10 mins.

Meanwhile, trim the leek and rinse any dirt from it. Thiny slice. Trim and chop the carrot into small chunks. Peel and grate or crush the garlic. Place a large pan on a medium heat then pour in 1 tbsp oil. Add the leek, parsnip and carrot to the pan and cook for 5 mins till just softened. Refill and boil your kettle.

While the veg is cooking, drain the porcini mushrooms through a sieve discarding the water. Squeeze them. Pop them back in the jug and pour in xx mls hot water from the kettle.

When the veg has cooked for 5 mins, add the garlic with a good pinch of salt and pepper to the pan and cook for 1 min, stirring. Add the chopped tomatoes to the pan. Pour in the porcini mushrooms along with their stock. Pop a lid on the pan and simmer for 5 mins.

Break the spaghetti into small pieces then add to the pan after it has simmered for 5 mins. Cook for 8 mins.

Trim the sprouts then finely shred them. When the spaghetti has cooked for 8 mins, stir in the sprouts. Taste and add more salt or pepper if you think he soup needs it. Serve in warmed bowls with 1 tsp olive oil drizzled over each.