1. Heat a large pot and olive oil over medium-high heat.
2. Once hot, sauté onion, celery, and carrots for approximately 5 minutes.
3. Then, add mushrooms, leeks, and garlic, and cook for another 5 minutes.
4. Then add vegetable stock, bay leaves, turmeric, cayenne pepper, salt, and chickpeas, and bring to a boil.
5. Once the soup reaches a boil, cover it, lower the temperature, and let is simmer for 20 to 30 minutes.
6. Then, add the kale to the soup and simmer, uncovered for another 5 to 10 minutes.
7. Once all the kale is wilted and all the flavours are blended, serve warm, and enjoy!
