Add grapeseed oil to a large, heavy bottom pan (which preferably has a lid).

Peel and roughly chop up the onion, the ginger, and the garlic cloves.

Wash the celery and roughly chop it up as well.

Turn the stove onto medium heat/flame and toss in the peeled and chopped onion, ginger, garlic, and ginger. Let them sauté for about 5 minutes. During this time, stir this mixture a bit, so the ingredients do not burn.

After the ingredients have sautéed for 5 minutes, add in the coriander, turmeric, smoked paprika, vegetable broth, frozen broccoli florets, and frozen spinach. Cover the pan and let these simmer for about 10 minutes.

When the ten minutes are up, turn the stove off and take the pan off the heat.

Then, blend the ingredients until somewhat smooth. You can do this by carefully placing this spinach broccoli soup into a blender and blending until; smooth. Or, you could use an immersion blender and blend the ingredients right there in the pan.

Finally, season this soup with salt and black pepper. Serve it garnished with a teaspoon or two of chopped fresh parsley, a few roasted broccoli florets, some crusty bread, some roti, or even Parker house rolls.