In a large pot, heat the olive oil over medium heat.

Add the onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.

Stir in the carrots, celery, and sweet potato. Cook for another 5 minutes, until the vegetables start to soften.

Add the turmeric and ginger to the pot, stirring well to coat the vegetables in the spices.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the sweet potato is tender.

Add the spinach, broccoli, cooked quinoa, and chick-peas to the pot. Stir well and continue to cook for another 5 minutes, until the spinach is wilted and the broccoli is just tender.

Remove the pot from the heat. Stir in the lemon juice,and season with salt and pepper to taste.

Ladle the soup into bowls and serve warm.

Optional: garnish with a sprinkle of chopped parsley or cilantro for an extra burst of flavor.