Begin by washing and roughly chopping 4 cups of kale, and finely mincing 3 cloves of garlic. If you’re adding any optional vegetables, chop them into bite-sized pieces now. Measure out 4 cups of vegetable broth and 1 can of coconut milk or cashew cream.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the chopped kale and pour in the vegetable broth, ensuring the kale is mostly submerged. Bring to a gentle boil, then reduce to a simmer and cook for about 10-15 minutes.

Using an immersion blender, puree the soup directly in the pot until smooth. If using a traditional blender, let it cool before blending in batches.

Stir in the coconut milk or cashew cream, allowing the soup to heat through on low for about 5 minutes. Adjust seasoning with lemon juice and black pepper.

Ladle the soup into warm bowls and garnish with olive oil or fresh herbs. Pair with crusty bread or a salad.