In a large pot, melt 2 tablespoons of Earth Balance Vegan Butter and 2 tablespoons of olive oil over medium heat. Add 1 crushed garlic clove and sauté for about 1 minute or until fragrant.

Next, add 1 cup of chopped celery, 1½ cups of chopped carrots, and 2 cups of chopped potatoes to the pot. Stir to coat the vegetables in the buttery goodness and cover. Let them simmer for approximately 20 minutes, stirring occasionally.

Once the potatoes are soft, stir in 3 cups of raw kale and cover again. Cook for another 5 minutes on medium heat, or until the kale wilts.

Remove a quarter of the soup mixture and transfer it to a blender. Blend until smooth and creamy, then return this blended portion back to the pot.

Pour in 4 cups of vegetable broth and ½ cup of coconut cream into the pot, stirring to combine. Cover and bring the soup to a simmer for about 15 minutes.

Finally, sprinkle in the Italian seasoning, onion powder, crushed red pepper, black pepper, and salt. Stir to distribute the spices evenly.