Preheat an oven to 375 degrees F (190 degrees C).

Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into it until the mixture resembles fine crumbs. Fold in the sunflower seeds and Parmesan cheese. Add most of the milk and mix into a firm dough.

Turn the dough onto a lightly floured surface, roll to 3/8 inch thickness, and cut into 2-inch rounds. Arrange on a baking sheet and brush with the remaining milk.

Bake the biscuits until lightly browned and no longer wet in the middle, about 20 minutes. Set aside.

Heat the oil in a large pot over medium-high heat. Cook and stir the onion, carrots, turnips, yam, celery, and broccoli until soft, about 10 minutes.

Season with coriander, oregano, basil, salt, and pepper. Add tomatoes and vegetable broth. Simmer until hot and liquid reduces slightly, about 20 minutes.