Vermicelli and Spring Vegetable Soup

• 200 g vermicelli
• 2 potatoes, peeled and finely diced
• 3 carrots, finely diced

Into a hot pan, add the butter and sauté the potatoes, carrots, red pepper and peas for about 10 minutes. Apply all the necessary seasoning and give it a further stir.

Add in the hot boiling water, followed by the vermicelli, and let it all cook on medium to low heat until the vegetables are soft and the vermicelli is matured.