How to cook
Clean and wash all the vegetables along with the spinach and chop them. Put them together in 8 1/3 cups (2 liters) of water (or a little more) to boil on the stove for about 30-35 minutes, then add the butter.
10-odd minutes before removing the soup from the heat, add the vermicelli and break the eggs one at a time directly into the soup. Season with salt and black pepper, and remove from the heat.
Beat the yoghurt with the flour and thicken the soup. Add the chopped parsley and serve.