شوربة خضار

Cut the zucchini, carrots, and potatoes into small, equal-sized cubes

Heat the olive oil and butter in a large pot, then sauté the chopped onion until it softens.

Add the chopped vegetables and stir for at least ten minutes.

Add salt, black pepper, and crushed red pepper to taste, and mix well.

Add the tomato paste and stir again to coat the vegetables in the sauce.

Pour in boiling water or broth to cover the vegetables, cover the pot, and let them cook for 10-15 minutes.

Toast the vermicelli in a little vegetable oil until golden, then add it directly to the soup.

Finish the soup by adding chopped parsley, and adjust salt and pepper to taste.