Place the cauliflower florets in a food processor. Using the S blade, blitz until the resemble a rice sized consistency.
Clean out the container and repeat with blitzing the kale until small. Option to chop fine if you prefer.
Heat the oil in a saucepan on a medium/ low heat. Add the onion and leek and fry for 2 minutes until translucent. Add the garlic and ginger and saute for 1 more minute. Add the spices.
Stir through the cauliflower rice and gently saute for 2 minutes. Add the stock and season with salt and pepper. Simmer on a medium / low heat for about 15 minutes until the soup begins to reduce in quantity and thicken.
Pour half the soup into a blender (I used a Vitamix) and blitz until smooth. Transfer back to the soup pan with the remaining vegan cauliflower soup and stir to combine.
Add the blitzed kale and simmer for about 2 minutes until the kale wilts. Stir through the lime juice.
Serve with fresh coriander, olive oil and coconut yoghurt. Option to add some chilli flakes if you like.