Wash and chop kale into bite-sized pieces and mince the garlic. Set aside.

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Then add chopped kale and stir until wilted, about 3-5 minutes.

Pour in the vegetable broth, stir to combine, increase heat to boil, then reduce heat and let simmer for about 15 minutes.

Remove pot from heat. Blend the mixture until smooth using an immersion blender or standard blender.

Return blended soup to pot. Stir in coconut milk or cashew cream and lemon juice, adjusting seasoning with salt and pepper. Heat gently for a few minutes to meld flavors.