Heat the 2 tbsp of water over medium-high heat in a large pot and saute the onion until translucent, about 4 minutes. Add the garlic, caraway and cumin to the pan; continue to saute until the spices become fragrant.
Add the mushrooms, water, rutabaga, carrots, Brussels sprouts and dill to the pot. Cover and reduce the heat to medium low. Simmer for about 30 minutes or until root veggies are fork tender.
Add the noodles, salt and pepper to the pot; continue cooking until the noodles are tender. Dish into individual bowls and serve. Enjoy!
Notes
Serves well with a dollop of plant-based sour cream.