This one pot wonder is sure to satisfy as it requires minimal effort and is a very flexible soup indeed. Don’t have vermicelli? Use rice. Don’t have rice? Use lentils or even quinoa or couscous, anything goes really, even cubed potatoes to give it that starchy and thick base but just make sure it’s around 100g.
Next, I have used a tin of chopped tomatoes (passata works well here too or 1 heaped tablespoon of tomato purée), a tin of peas, some chopped carrots, a stock cube (or 2 tsp of veg bouillon) and 500ml of water and simmer this all down for 30 minutes. A sprinkling of oregano, chilli, sea salt and olive oil and the soup is now ready.