To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 7 minutes or until translucent.  Into the pot add your garlic and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.

Go ahead and add your green kale and cook for 2 minutes.

Increase heat to high and add your vegetable stock, salt, pepper, garlic powder, onion powder, and chili flakes.  Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.

Once potatoes are tender and the oat milk and stir till well combined.  Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.

Return the blended soup to the pot and stir in your vegan cheese of choice.  Stir till melted and till perfectly silky! Test for seasoning before serving.  If the soup is too thick or rich, just add more vegetable stock and stir till well combined, and heat till hot throughout.

Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!

Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro, and a drizzling of olive oil.