In a large pot over medium heat, add a splash of olive oil and sauté diced onions, minced garlic, carrots, and celery for about 5-7 minutes.

Once your aromatics are softened, sprinkle in the turmeric and grated ginger and stir continuously for about 1 minute.

Carefully pour in the vegetable or chicken broth, followed by your choice of shredded chicken or drained chickpeas.

Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for about 20 minutes, stirring occasionally.

After simmering, gently stir in your choice of leafy greens and allow them to cook for an additional 5 minutes.

Before serving, taste your soup and adjust the seasoning by adding salt and pepper as needed.