Vegetable Vermicelli Soup

Cut the potatoes, carrots, onion, tomatoes, and garlic into evenly sized pieces so they cook at the same rate and are easier to blend later.

. Allow 5 minutes.

Stir the tomato paste into the vegetables over medium heat until evenly distributed and fragrant.

Cook the vegetables with the water, black pepper, red pepper flakes, and salt over medium heat at a gentle simmer until completely tender.

Blend the soup until smooth and uniform, with no visible pieces of vegetables. Thin it with water as needed, stirring well until it reaches an even, pourable consistency.

Add the fine vermicelli to the soup over medium heat, then cook for 5 minutes until the vermicelli is tender but still slightly firm.

Add the parsley to the soup, stir well, then remove from the heat.

Serve the soup with lemon juice.