Heat oil in a pan. Saute bay leaves chopped onions, chopped turnip and carrot. Add chopped garlic chilli flakes, kidney beans and chopped red chilli. Mix well. Add some paprika powder and a few fresh thyme sprigs. Mix the vegetables well with a cup of vegetable stock. Cover it with a lid and let it cook for 10 to 15 minutes. Later, add spinach leaves and kale leaves, and mix well with the soup. Add salt cracked white pepper and red wine vinegar as the final ingredients. Transfer this soup to a serving bowl. Garnish it with some chopped parsley. Serve the soup hot.