For the vegetable chicken soup pot, first clean and thoroughly wash the soup vegetables. Cut carrots, beetroot, parsley root and celery into bite-sized pieces.
Cut the leek and spring onion into fine rings. Wash the parsley, pluck off the leaves, chop finely and set aside. Cut the stems into small rolls.
Heat some oil in a soup pot and fry the chicken pieces briefly on all sides. Add the soup vegetables and also sauté briefly.
Deglaze with the vegetable soup, then add the tomatoes, parsley stems and garlic. Bring the soup to a boil, then cover and simmer on low heat for about half an hour (the vegetables should be soft but still firm to the bite).
3 minutes before the end of the cooking time, add peas and vermicelli to the pot and simmer for another 3 minutes. Finally, season the soup with pepper and a little soy sauce, arrange on plates and serve sprinkled with the chopped parsley leaves.