How to make
Pour 2-2.5 liters of water into a pot and boil. Clean, wash and finely chop the onion, carrot and potatoes, chop the spinach coarsely.
Add the vegetables to the boiling water, but without the spinach. Season with oil, vegetable spice and salt. When the potatoes are soft, add the vermicelli and spinach, boil for another 5-10 minutes.
Remove from the heat and thicken the soup by beating the yogurt and egg in a bowl and pouring in the broth while stirring constantly.
Return the liquid into the pot and stir well.
Season the potato soup with savory herb, black pepper and chopped parsley.
The Potato and Spinach Soup is ready.
