How to cook
Peel, clean and wash all vegetables well. Cut or blend the onions, carrots, and peppers into small pieces. Cut the potatoes into medium cubes.
In a suitable saucepan, pour the vegetable oil and briefly saute the chopped vegetables in it. Add a little red pepper, tomato sauce, and a spoonful of salt to taste.
Followed by hot vegetable broth (or water, if you do not have one), black pepper, parsley roots, and the potato cubes.
Let the soup boil over very low heat. Ten minutes before removing it from the heat and adding the liaison, add the bay leaf and the noodles. Let the potato soup simmer for another 15 minutes.
During this time we prepare the liaison from the yoghurt and the yolk. Gradually add some of the broth to it and temper.
Pour the diluted liaison into the soup and sprinkle it with fresh chopped parsley. Serve in serving bowls, garnished with a lump of butter and a slice of lemon.
If desired, season with freshly ground black pepper and whipped cream if desired.