Begin by cooking the veggie rotini al dente, according to packaging.
Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
Season and stir until well incorporated.
Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.