Chop the veggies, grate the ginger, and cut the chicken. Soup is a lot less stressful when everything’s within arm’s reach.

Heat 2 tbsp oil in a large pot over medium heat. Add the chicken pieces, season lightly with salt and pepper, and brown for 3–4 minutes until just opaque. Remove and set aside.

In the same pot, add the chopped onion and a pinch of salt. Sauté for 3–4 minutes until translucent. Add the garlic and grated ginger; cook another minute until fragrant.

Stir in turmeric and cumin, toasting the spices for about 30 seconds to release their flavor.

Add carrots, celery, and cauliflower. Cook for 3–4 minutes, allowing the edges to pick up some color.

Pour in the chicken broth and bring to a simmer. Return the chicken to the pot and simmer gently for 12–15 minutes, until the chicken is cooked through and the vegetables are tender.

Reduce the heat to low. Stir in the coconut milk and baby spinach if using. Heat through but don’t boil.

If desired, stir in the arrowroot or cornstarch slurry and simmer another 1–2 minutes until the broth slightly thickens.

Remove from heat and add lemon juice, adjusting salt and pepper to taste. Finish with fresh cilantro or parsley and a pinch of red pepper flakes.

Serve hot with crusty bread, over brown rice, or with a wedge of lemon.