1. Preheat the oven to 190c and line a baking tray. Lay down the cauliflower and drizzle with olive oil, salt, pepper and oregano leaves. Wrap the garlic cloves in aluminium foil and cook for 45 minutes until golden.
  2. Meanwhile, in a large sauce pot bring the broth, leek and to a gentle simmer. Once the cauliflower is finished, add the cauliflower to the pot along with the kale. Let simmer for 10 minutes or until the kale is wilted.
  3. Carefully transfer the soup to your Vitamix and blend until very smooth and creamy. Alternatively, you can blend using a stick blender, however, it may not turn out as green and smooth. You might get more ‘bits’ of kale leaves
  4. Serve with lots of toppings and enjoy! (If you don’t want toppings, serve with coconut milk or olive oil for the fats – you need them!)