Bulgarian Gardener's Vegetable Soup

In a mixing bowl, whisk together the 40 gr Cow Yogurt 3.6%, ¹/₂ piece Eggs size M, and 3.75 gr Flour until completely smooth, then set the liaison aside.

In a large soup pot off the heat, combine the ³/₄ tbsp Olive oil extra virgin, finely diced ¹/₄ head Onions, diced 25 gr Carrots, and minced ¹/₂ clove Garlic, then place over medium heat and sauté for 4 to 5 minutes until softened and aromatic.

Add the diced 40 gr Potatoes, diced 25 gr Red Peppers, 300 gr Vegetable Broth Cubes, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder to the pot, bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Stir the diced ¹/₄ piece Zucchini and 25 gr Peas into the pot and simmer for an additional 8 to 10 minutes until all the vegetables are tender.

Remove the pot from the heat and allow the vigorous boiling to subside completely before proceeding.

Temper the liaison by ladling out two portions of hot broth from the pot and gradually whisking them into the egg and yogurt bowl until warmed through.

Pour the tempered liaison back into the pot in a thin stream while stirring constantly, then warm gently over very low heat for 3 minutes without boiling until smooth and slightly thickened.

Remove the pot from the heat, stir in the finely chopped 3.75 gr Fresh Dill, chopped 1.5 gr Parsley, and ¹/₄ tbsp Lemon Juice, then ladle the garden soup into bowls and serve.