Step 1

In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.

Step 2

Add the spices, stirring to fully coat.

Step 3

Add the vegetable broth, tomatoes, chickpeas. Bring to a boil. Reduce heat to a simmer, cover, and let cook for about 20 minutes, until the cauliflower is cooked all the way through.

Step 4

Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.