Begin by washing and chopping the kale into bite-sized pieces, discarding the tough stems. Mince the garlic finely to release its aromatic essence.

In a large pot, pour in about four cups of vegetable broth and bring to a gentle boil over medium-high heat. Add the chopped kale and minced garlic, then simmer for approximately 20 minutes.

Once the kale is tender, use an immersion blender to puree the soup in the pot until creamy. Alternatively, transfer to a traditional blender in batches.

Return the blended soup to low heat and stir in coconut milk or cashew cream. Squeeze in fresh lemon juice and adjust seasoning with black pepper and salt.

Ladle the soup into bowls and garnish with croutons or fresh herbs. Serve with crusty bread or a light salad.