Place the water, roughly chopped vegetables, and spices used into a large pot and bring to a boil. Turn the heat down and simmer gently for 30 minutes. Strain and reserve the broth and the carrots.

Chop the onion and the garlic, set aside separated. Grate the ginger and the lime zest. Juice the lime. Set aside.

Melt the coconut oil in a soup pot. Cook the onion until translucent.

Add the garlic, ginger, and lime zest and stir for 1 or 2 minutes.

Add the cumin, coriander, mustard seeds, turmeric, and nutmeg (or turmeric paste) and stir continuously for 1 or 2 minutes.

Add the vegetable broth and 2 teaspoons of the lime juice. Bring to a boil.

Add the cauliflower florets, bring to a boil again and cook for 5 minutes.

Add the broccoli and cooked chickpeas, bring to a boil again and cook for another 3 minutes or until the cauliflower and broccoli are cooked to your liking. Add the reserved cooked and sliced carrots to the soup.

Add salt and pepper to taste and adjust the taste with maple syrup/ agave syrup/ honey and more lime juice.

Cook the noodles in another pot. Drain well and add them to the soup just before serving.

Top with finely sliced red chili, scallions, and chopped parsley. Sprinkle with some more black pepper.