Wash and chop all vegetables (carrots, celery, onions, spinach) and any optional add-ins like cooked chicken or tofu.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent (about 3 minutes).

Stir in the carrots and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.

Pour in the vegetable or chicken broth and diced tomatoes. Stir to combine and bring the mixture to a boil.

Add smoked paprika, dried thyme, black pepper, and salt. Reduce the heat to low and let it simmer for 15 minutes.

Stir in the chopped spinach and cooked chicken or tofu (if using). Simmer for an additional 5 minutes until the spinach wilts.

If desired, add cooked quinoa or rice to the pot and stir to combine.

Taste and adjust seasoning if needed. Serve hot with a squeeze of lemon juice or your favorite toppings, like fresh herbs or grated Parmesan cheese.