In a large pot, heat a drizzle of olive oil over medium heat, then add minced garlic. Sauté for about 1-2 minutes until fragrant and lightly golden.

Next, stir in the chopped kale and allow it to wilt slightly before adding vegetable broth. Bring to a gentle simmer.

Let the kale simmer in the broth for 10-15 minutes until tender, stirring occasionally.

Once the kale is tender, add in the coconut milk or cashew cream along with lemon juice. Stir and simmer for an additional 2-3 minutes.

Use an immersion blender to blend the soup until smooth or blend in batches using a traditional blender.

Taste and season with freshly ground black pepper before serving hot, garnished as desired.