In a large pot, melt 2 tablespoons of Earth Balance Vegan Butter and 1 tablespoon of olive oil over medium heat. Stir in 1 crushed garlic clove, allowing it to sizzle for about 1 minute until fragrant.

Add 1 cup of chopped celery, 1½ cups of chopped carrots, and 2 cups of chopped potatoes to the pot. Stir well to combine, then cover and simmer for about 20 minutes.

Mix in 3 cups of raw kale and simmer for another 5 minutes, letting the kale wilt.

Carefully remove about ¼ of the soup mixture and transfer it to a blender. Blend until smooth and creamy, then return the mixture back to the pot.

Pour in 4 cups of vegetable broth and ½ cup of coconut cream. Stir to combine, cover the pot, and allow it to simmer for an additional 15 minutes.

Stir in ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, ½ teaspoon of crushed red pepper, ¼ teaspoon of black pepper, and ¼ teaspoon of salt.

Serve warm with crusty bread or refrigerate leftovers in an airtight container for up to 3-4 days.