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For the Vegetable Soup:
Cook Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.
Add Carrot and Peppers: Add the chopped carrot, salt, and cook for another 3-5 minutes. Then add the yellow, green, and red peppers. Stir well.
Simmer Vegetables: Cover with a lid and cook over medium heat for 10 minutes.
Add Potatoes and Water: Add the chopped potatoes and 1.2 liters (6 cups) of water. Cover with a lid and cook over medium heat for 10 minutes.
Prepare Herbs: Finely chop the mint and parsley.
Add Seasonings: Add more salt, black pepper, chopped mint, and parsley to the pot.
Prepare Egg Mixture: In a bowl, mix the eggs and yogurt until well combined. Set aside.
Add Vermicelli: Add the vermicelli to the soup, cover, and cook over medium heat for 12 minutes. Add 2 more glasses of water (about 500ml) if needed.
Finish Soup: Add the broth if using, then slowly stir in the egg mixture. Mix well and let it cook for another few minutes until heated through.
For the Parmesan Toasts:
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