It’s just our family version of chicken soup, but with half the family vegetarian, we often make it without the chicken 
Bloom some whole spices (cardamom, cloves, peppercorns, tiny piece of cinnamon, bay leaves) in oil, add some turmeric, ginger and garlic (pureed), onion and tomato (chopped fine), and lots of water. Let that simmer for a while till the flavors mellow and meld, then add the vegetables — we do (big chunks of) potato, cauliflower, green beans, carrot, and peas. You want all this to cook until the vegetables are soft (not an al dente situation, it’s comfort food) and all the flavors are in the soup. Finish with cilantro.
If you’re using chicken, add it at the beginning, the vegetables would then go in after the chicken is fully cooked. You still want the vegetables, though, or it doesn’t taste right!
Eat with bread (which goes a lovely soggy in the broth) or rice or both.
