How to make
Pour 10 2/5 cups (2.5 L) of water in a pot and put it to boil. Add the finely chopped vegetables and season with salt, universal spice and the oil.
Once the veggies are boiled, add the vermicelli and boil another 5-10 min.
For the thickening agent, beat the yoghurt and egg in a bowl and pour some of the broth in while stirring nonstop.
Pour it back into the soup, season with spices and serve with chopped parsley.
