Pea soup with pasta in Arabic

Ingredients : 
- Peas 160 g 
- Vermicelli 120 g, 
- 1,5 l meat broth, 
- Potato 550 g 
- Melted butter 40 g, 
- Onions 100 g 
- Tomato puree 40 g, 
- Wheat flour 25 g, 
- Green 30 g, 
- 12 g garlic, 
- Spices, salt to taste. 
Preparation :
In the strained broth to put enumerated peas and cook until done. 
Then add salt, add the vermicelli, diced potatoes, and after boiling put passerovanny in butter with the flour and tomato puree onion, spices. 
When serving, add crushed garlic and sprinkle with herbs.