Heat olive oil in a large dutch oven or saucepan over medium heat. Add leeks and cook, stirring occasionally, until softened (3-5 minutes). Be careful not to brown them. Turn heat down slightly if necessary.Add garlic, followed by potatoes, cauliflower, salt and pepper, and cook for one minute.
Add vegetable broth to mixture and bring to a boil. Once at a boil, lower heat and simmer until potatoes and cauliflower are soft (about 15 minutes).
When veggies are soft, add coconut cream and stir to combine. Using an immersion blender, blend soup so that half of the potatoes-cauliflower mixture is pureed, leaving some potato and cauliflower pieces.
Tear your kale into pieces and add to soup. Place a lid on top and cook on low heat until kale has wilted. Serve warm with ground pepper on top.
*You can use canned coconut cream or refrigerate a can of full fat coconut milk overnight and use the solid coconut milk in the recipe.