Braise the finely chopped onion, potatoes and carrot.
Pour in a little water to saute and add the paprika and crumbled vegetable broth. Pour in hot water, salt and black pepper.
Leave it to boil, add the drained peas and crumbled vermicelli. Boil until the vegetables are ready.
Beat an egg yolk with the yoghurt and pour it in a thin trickle into the soup. Stir and remove from the stove. Serve warm with chopped fresh parsley.