Delicious Vegetable Soup with Parmesan Toast: A Comforting Dinner Recipe

Add the potatoes and water:
Add the diced potatoes to the pot.
Pour in 1.2 L (6 cups) of water. Mix.
Cover with a lid and cook over medium heat for another 10 minutes.
Season and add herbs:
Finely chop the fresh mint and parsley.
Add more salt and black pepper to taste.
Add the chopped mint and parsley to the pan. Stir well.
Prepare the egg mixture:
In a small bowl, mix 2 eggs with 100 g (1/2 cup) yogurt until well combined.
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Add the vermicelli and cook:
Add 50g of vermicelli noodles to the soup.
Pour in the 2 additional glasses of water.
Cover and cook over medium heat for 12 minutes.
Finish the soup:
Once the soup is cooked, add vegetable broth as needed to achieve the desired consistency.
Slowly add the egg mixture to the soup, stirring continuously to prevent curdling.