Cheese Soup with Green Peas and Vermicelli

Prepare all necessary ingredients.

In a pot, bring 1.2-1.5 liters of water to a boil, then add a bay leaf.

Peel the onion and carrot. Dice the onion finely, and grate the carrot on a large or medium grater.

Heat vegetable oil in a frying pan and sauté the onion and carrot for approximately 5-7 minutes.

Transfer the sautéed vegetables to the pot with boiling water and cook for 5 minutes.

Add the green peas and cook for another 5 minutes.

Grate the processed cheese on a fine grater and add it to the pot. Stir thoroughly until the cheese is completely dissolved.

Increase the heat to maximum, add the vermicelli, and cook for 2-3 minutes (to prevent the vermicelli from overcooking). Turn off the heat.

Add the chopped herbs, salt, and black ground pepper. Let the soup steep for 10 minutes, covered.

Ladle the finished soup into bowls and serve.

Enjoy your meal!