In a large pot, warm the olive oil over medium-low heat. Add the onion, sprinkle with salt & pepper and cook for about 3 minutes, until translucent. Then add the cauliflower, garlic, kale and potato, stir together and cook for 5 more minutes.

Pour the vegetable broth into the pot then bring to a boil. Reduce to a simmer and cook for about 25 minutes, until the cauliflower and potato and tender.

Lastly, squeeze the lemon juice into the pot then transfer to a blender and blend until smooth. Divide the soup into separate bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.