Start the Soup: In a large pot, heat a drizzle of olive oil over medium heat.

Add the chopped onion and sauté for 3-5 minutes until softened.

Add More Vegetables: Stir in the grated carrot and mix well.

Add the diced green, red, and yellow peppers to the pot. Cover and cook for about 10 minutes, allowing the flavors to meld together.

Include Potatoes and Water: Add the diced potatoes to the pot.

Pour in 1.2 liters (6 cups) of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes, or until the potatoes are tender.

Season the Soup: Add chopped parsley and mint to your taste.

Season with salt and black pepper. Adjust the seasoning as needed.

Add Eggs, Yogurt, and Vermicelli: In a separate bowl, beat the eggs and mix in the natural yogurt.

Stir in the vermicelli to this mixture.

Slowly pour this mixture into the simmering soup, stirring constantly to ensure it combines smoothly.

Final Simmer: Let the soup simmer for an additional 12 minutes on medium heat. If the soup thickens too much, add more water to reach your desired consistency.

Preheat the Oven: Preheat your oven to 200°C (400°F).

Prepare the Baguette: Place the sliced baguette on a baking sheet.

Drizzle olive oil over each slice.

Season the Bread: Sprinkle salt, Herbs de Provence, red pepper, and dried garlic over the oiled slices.

Add Cheese: Generously top each slice with grated Parmesan cheese.

Bake: Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly, and the edges of the bread are golden and crispy.