simple noodle soup with lots of veggies

I made this soup for sunny boy one afternoon, when he hadn't gone to the kindergarten and was home. I didn't wish to make an elaborate meal, which I do in the evenings usually when we all eat together. After asking sunny boy, I choose to make this soup and he liked it a lot.
Although there are many ways of making it, I made it this time with the Indian tadka in the beginning and you can always replace broccoli with cabbage or beans or any veggie of choice.

For 2-3 persons

Ingredients:

a few broccoli florets, cut into small pieces
3 small carrots, thinly sliced or cubed
a few mushrooms, chopped or thinly sliced
2 handfuls soup noodles (or vermicelli)
salt, to taste
400 - 500 ml water
2 tbsp coriander leaves (I had none)
1 tsp organic vegetable broth (optional)

Tadka
1 tbsp mustard oil (use any other)
1 tsp cumin
1 pinch hing (asafoetida)
1 tbsp coriander seeds, ground
1/2 tsp turmeric
chili powder to taste

Method:

• clean, wash and prepare the vegetables
• in a large sauce pan heat oil and splutter the cumin
• reduce heat and add the remaining spices,
  
• stir quickly and immediately add the veggies,
  
• stir for a few minutes on medium heat
  
• add water, broth and salt and cook till the water begins to boil
• add the soup noodles / vermicelli and cook till done*
• if you wish, you can add a teaspoon of mustard oil, olive oil or ghee to the ready soup at the end and some chopped coriander leaves to garnish

Bon Apettit!

*NOTE: depending on the cooking time of the noodles and the type of veggies, the cooking time of veggies before adding the noodles could change. Adjust accordingly.