Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the garlic cloves, onion, cauliflower and broccoli.
In a small bowl, add half the olive oil and mix in spices. Pour over vegetables and toss until well coated.
Spread coated vegetables evenly on the prepared baking sheet. Roast for about 30 minutes or until very tender and caramelized, flipping halfway through.
When vegetables are nearly done, warm remaining olive oil in a large soup pot over medium heat. Add the kale and half of the vegetable broth to the pot and cover. Let cook for 2 minutes, or until kale is wilted and tender.
Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
Use an immersion blender or puree soup in batches in a high-speed blender with a vent until smooth and creamy.
Divide into serving bowls and enjoy!