In a large soup pot, pour in 2 tablespoons of olive oil and heat over medium heat.

Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5-7 minutes until soft and fragrant.

Stir in 4 minced garlic cloves, 1 tablespoon of Italian seasoning, and ¼ teaspoon of red chili flakes. Cook for about 1 minute.

Mix in 2 tablespoons of tomato paste, then add 2 cans of drained chickpeas, 2 diced potatoes, and 4 cups of vegetable stock. Bring to a boil and then simmer for 10-15 minutes.

Carefully remove about half of the soup and blend until smooth, then return to the pot.

Pour in 1 cup of coconut cream and add ½ cup of chopped sundried tomatoes and 2 cups of chopped black kale. Simmer for an additional 3-5 minutes.

Adjust seasoning with salt and pepper as needed and serve hot.