Warm 3 tablespoons of olive oil in soup pot. Once the oil is shimmering, add onions, celery, carrots, mushrooms and 3/4 teaspoons of salt. Cook until onions are translucent and celery, carrots, and mushroom are tender. About 8-10 minutes.
Add another tablespoon of olive oil. Add in zucchini, squash, pepper and broccoli in and cook until tender. Once tender add garlic powder, dried thyme, and curry powder.
Pour in the diced tomatoes along with reserved juice and cook until fragrant.
Add diced sweet potato
Add 4 cups vegetable brother and 2 cups of water. Bring to a boil
Add 1/4 teaspoon salt, 2 bay leaves and season with salt and pepper to taste.
Reduce soup to a simmer and cook for 25 minutes.
After 25 minutes add the fresh spinach and corn. Cook another 5 minutes until wilted.
Remove soup from heat. Remove bay leaves and add 2 tablespoons of lemon juice. Season to taste with more salt and pepper. If you want a kick, you could add red pepper flakes.