Cauliflower wash well and then cut into small cubes. Carrots, parsnips and celery Wash, peel and cut into cubes with kale knife. Leeks are cleaned, washed and cut into rings. The potato is peeled, washed and left whole. In a deep pot for soups put vegetables carefully. Add peas well washed. Pour 700 ml water, after which the container is placed on a plugged cooker. Once you begin to boil sprinkle salt, put the tomatoes and the oil. Stir broth, quickly replace the lid and let it cook on level 2 of the heat. After 30 minutes of cooking potatoes is removed, crushed to paste, then returned to the soup. Sprinkle be noodles and stir well to not stick. After 15 minutes the soup is ready and off. Sprinkle with chopped parsley. Allow to simmer on stove extinguished. Serve hot in deep soup plates. Furthermore each puts 1 tbsp sour cream to enrich the taste.