I make this vegetable soup

I make this vegetable soup almost every day.
This soup is made with a variety of fresh ingredients, starting with an onion, carrots, bell peppers, and potatoes, which are sautéed in olive oil and boiled with water and spices. After 10 minutes of cooking, parsley, mint, and vermicelli are added, and the soup is further simmered. Two eggs and natural yogurt are combined and gently added to the soup.

RECIPE AND INGREDIENTS:
1 onion.
Olive oil.
Sauté the onion for 3–5 minutes.
1 carrot.
Grate.
Add carrots.
Mix together.
Green bell pepper, red bell pepper, and yellow bell pepper.
Cover and cook over medium heat for 10 minutes.
3 potatoes.
Add potatoes.
1.2 l (6 cups) water.
Cover and cook over medium heat for 10 minutes.
Parsley, mint, salt, and black pepper.
2 eggs.
Natural yogurt 100g / 1/2 cup.
Vermicelli 50g.
Cover and simmer over medium heat for 12 minutes.
Add 2 more cups of water.
While the soup is cooking, let’s prepare an appetizer!
Baguette.
Salt, Herbes de Provence, red pepper, dried garlic.
Olive oil
Parmesan cheese.
Bake in a preheated oven at 200°C (400°F) for 10–15 minutes.
Add parsley and mint.
Add a little broth to the egg mixture.
Stir.
Add the egg mixture to the soup.
Mix well.
The soup is ready!
Cheese toast is ready!
It’s an incredibly delicious soup!
Enjoy!